Drumsticks

Tonight is Thursday, which means I'm usually on my last legs of energy. I have this very early morning wake-up thing happening (4:30a!) so I can workout and be back home before the rest of the crew gets moving, so by this time of the week I'm usually pretty tired.

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.

Three-Herb Drumsticks
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)

Ingredients:

• 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)

Directions:

• 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.

Yield: 4 servings (2 drumsticks and 1/4 c. tomatoes)
Per serving: 231 calories; 8g fat (2g sat, 0g trans); 123mg chol; 310mg sodium; 5g carb; 34g protein

Reviews:
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.

Ranking:
Two Forks

Thanksgiving, the real deal... coming soon!