Drum Sticks and Veggie Roast

From the kitchen of Ben Betts and Lindsey Appleyard

This is an easy one-pan recipe. GLUTEN FREE, DAIRY FREE

---

Ingredients:

Chicken drumsticks (packet of legs and thighs)

3 large carrots, washed or peeled and sliced

1 large onion, sliced

5 cloves garlic, sliced into large chunks

2 large potatoes, washed or peeled and sliced

Marinade:

2 T. olive oil

1/2 t. salt

1/2 t. pepper

2 T. barbecue sauce

1 t. oregano

2 t. rosemary (optional for Sam)

---

Directions:

Preheat oven to 400 degrees.

In a large ziploc bag, add oil, salt, pepper, barbecue sauce, oregano, rosemary and the drum sticks. Shake vigorously to cover all sides and place in the refrigerator to marinate for an hour (or at least as long as it takes you to cut up the vegetables).

In a large deep baking dish, add carrots, onions, garlic and potatoes.

Add chicken with marinade to the veggies and toss to coat evenly.

Cook for 30 to 40 minutes, until chicken is no longer pink inside.