Colorful Drumstick Veggie Skillet

This is one of those meals that starts out as a recipe you got online…but as you go along and the inspiration grows…you add a little of this and a little of that…and before you know it you have a gorgeous plate that is nothing like the original recipe.  Unrecognizable.  But wonderful.  So I guess I should say this meal is inspired by the Skillet Rosemary Chicken over at http://passthesushi.com.  Lovely recipe.  But it used potatoes, which Mr. Rodgers and I no longer eat often, if at all.  So as I searched my fridge for veggies to substitute, this monster was born.  This big, healthy, gorgeous monster.  I think you’re going to like it…and you can play with it to make it your own, or just use whatever is in your fridge!  And the flavors are so pure and natural…flavored by the vegetables themselves.  Ah!!  It’s just great.  Let me show you….

So, here’s what you need…

  • A BIG cast iron skillet
  • 4-6 Chicken Drumsticks
  • 2 Tablespoons Coconut Oil
  • 1 Red Bell Pepper, sliced
  • 1 Green Bell Pepper, sliced
  • 1 Small Head Broccoli, chopped
  • 2 Large Carrots, Sliced
  • 1/2 Head Red Cabbage, Sliced
  • 1 Onion, SLiced
  • 7 Cloves Garlic, Minced
  • Kosher Salt and Pepper
  • 5 Tablespoons Olive Oil or melted butter, divided
  • 1 Tablespoon Fresh Rosemary Leaves, plus two sprigs
  • Pinch Red Pepper Flakes
  • 2 Lemons

 

And here’s how you do it!

  1. Preheat your oven to 450 degrees.
  2. Gather your beautiful, colorful ingredients.  Prep them…slicey choppy mincey….reserve one clove of garlic…
  3. On your cutting board (or in a mortar) pile the rosemary leaves, 2 teaspoons of salt, the red pepper flakes, and one garlic clove.  Using a knife with a large flat blade, first mince everything together, then using the flat side of the blade smoosh it back and forth to get it as paste-like as possible.  (Or this would be where the whole mortar and pestle thing would be handy!)
  4. Transfer the paste to a flat bowl and mix the olive oil and juice of 1 lemon into it.  Reserve the lemon halves.
  5. Melt coconut oil in your skillet over Medium high heat.  Take your drumsticks and roll them around in the lemon, oil, garlic mix.  When the oil is hot, add your coated chicken.  You aren’t supposed to cook the chicken through, just get a nice crispy sear.
  6. Put all your veggies in a large bowl, dump the remaining 2 Tbsp of olive oil them and toss.  Salt and pepper generously and toss again.  We are going to roast these bad boys while we cook the chicken.
  7. Dump your veggies on top of the chicken (why yes, yes mine did start to overflow…)
  8. Squeeze the remaining lemon’s juice over the whole thing, and put all the lemon halves on top.  Add the two extra rosemary sprigs.  Slide it into the oven and cooooooook it.  Keep an eye on it, it will probably take at least 25 minutes cause you have a large volume of goodies in here.  Your veggies should be getting browned, but most of all you need to MAKE SURE THE CHICKEN IS COOKED!  When the veggies have shrunk down a little, you can take tongs and stir things around, and bring the drumsticks to the top so everything cooks evenly.
  9. Now eat, and enjoy!!!!!

 

Preheat your oven to 450 degrees.

Drumstick Veggie Skillet 1

 

Gather your beautiful, colorful ingredients.

Drumstick Veggie Skillet 2

 

Prep them…slicey choppy mincey….reserve one clove of garlic…

Drumstick Veggie Skillet 3

 

On your cutting board (or in a mortar) pile the rosemary leaves, 2 teaspoons of salt, the red pepper flakes, and one garlic clove.  Using a knife with a large flat blade, first mince everything together, then using the flat side of the blade smoosh it back and forth to get it as paste-like as possible.  (Or this would be where the whole mortar and pestle thing would be handy!)

Drumstick Veggie Skillet 4

 

This is as close as I got it!

Drumstick Veggie Skillet 5

 

Transfer the paste to a flat bowl and mix the olive oil and juice of 1 lemon into it.

Drumstick Veggie Skillet 6

 

Melt coconut oil in your skillet over Medium high heat.  Take your drumsticks and roll them around in the lemon, oil, garlic mix.  When the oil is hot, add your coated chicken.  You aren’t supposed to cook the chicken through, just get a nice crispy sear.

Drumstick Veggie Skillet 7

 

See?  🙂

Drumstick Veggie Skillet 8

 

Put all your veggies in a large bowl, dump the remaining 2 Tbsp of olive oil them and toss.  Salt and pepper generously and toss again.  We are going to roast these bad boys while we cook the chicken.

Drumstick Veggie Skillet 9

 

Dump your veggies on top of the chicken (why yes, yes mine did start to overflow…)

Drumstick Veggie Skillet 10

 

Squeeze the remaining lemon’s juice over the whole thing, and put all the lemon halves on top.  Add the two extra rosemary sprigs.  Slide it into the oven and cooooooook it.  Keep an eye on it, it will probably take at least 25 minutes cause you have a large volume of goodies in here.  Your veggies should be getting browned, but most of all you need to make sure your chicken is cooked!  When the veggies have shrunk down a little, you can take tongs and stir things around, and bring the drumsticks to the top so everything cooks evenly.

Drumstick Veggie Skillet 11

 

Holy pretty skillet batman.  That makes me happy!

Drumstick Veggie Skillet 12

 

Don’t you want to make this?!

Drumstick Veggie Skillet 13Scoop some on a plate…

Drumstick Veggie Skillet 14

 

And enjoy!!!!  La la laaaaa!!

 

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2 thoughts on “Colorful Drumstick Veggie Skillet

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