That must mean it's time for tonight's musical interlude - my favorite version from one of my very, absolute favorite songs. SO GOOD. Listen to this at least a half dozen times in a row. Because that's how I roll.
Unfortunately for you, dear readers, the musical inspiration is about the only inspired thing happening here tonight. I don't have any creative quips or funsie super-food updates for you, so we'll just get to it.
Source: Weight Watchers (date, unknown, and I'm not even 100 percent sure of the source, but the recipe includes points values, so I'll make that leap)
- 8 skinless chicken drumsticks (about 2lbs)
- Juice of 1 large lemon (used 3 tbsp lemon juice)
- 2 large garlic cloves, minced (used refrigerated)
- 2 tbsp chopped fresh sage (not fresh)
- 2 tbsp chopped fresh rosemary (not fresh)
- 2 tbsp chopped fresh thyme (not fresh)
- 2 tsp olive oil
- 2 tsp Dijon
- 1/4 tsp salt (skip)
- 1/4 tsp black pepper (skip)
- 1 container grape or cherry tomatoes (skip - don't like - sorry GA)
- Preheat the oven to 425 degrees. Spray a large rimmed baking sheet with cooking spray. Put drumsticks on baking sheet.
- Mix all of the ingredients together through pepper in a small bowl. Pour over drumsticks and toss to coat. Add tomatoes.
- Roast until drumsticks are cooked through, approx. 40 mins., turning halfway through the time.
Per serving: 231 calories; 8g fat (2g sat, 0g trans); 123mg chol; 310mg sodium; 5g carb; 34g protein
The best part about this meal was the smell. The roasting chicken legs make the house smell like Thanksgiving. Yum. The kid didn't like the chicken at all - even after we just gave him plain chicken meat - and I thought it was just so-so. A little bitter, to be honest. Maybe if I used fresh herbs it would have made a difference, but I didn't, so oh well. Plus, I didn't buy skinless chicken drumsticks, so the skin removal before actually coating and cooking was kind of a hassle. That aside, it was very easy to prepare, so that's a positive. And I think the hubs liked it more than me and the kid. I served it with Rice Selects wild rice blend of some sort and roasted asparagus.
|Thanksgiving, the real deal... coming soon!|