Balsamic Chicken Drumsticks with Garlic & Parsley Sautéed Carrots.

  • 6 medium
    carrots
  • 1 ¼ lb
    chicken drumsticks
  • 4 cloves
    garlic
  • 1 (1 inch) piece
    ginger root
  • ½ small bunch
    Italian (flat-leaf) parsley
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    honey
  •  
    salt
  •  
    tamari soy sauce
  •  
    virgin coconut oil
  • 1
    Preheat oven to 475°F.
  • 2
    Peel and mince garlic and ginger. In a medium bowl, prepare marinade by whisking together ½ of the garlic and ginger (save the rest for the carrots), vinegar, honey, soy sauce, and pepper.
    4 cloves garlic
    1 (1 inch) piece ginger
    3 tbsp balsamic vinegar
    3 tbsp honey
    1 ½ tbsp gluten-free soy sauce
    ⅛ tsp black pepper
  • 3
    Make a couple cuts in each of the drumsticks. Add to bowl with marinade and toss to coat. Transfer to a small baking dish, reserving marinade in bowl.
    1 ¼ lb chicken drumsticks
  • 4
    Place in the oven and bake for 10 minutes. Spoon reserved marinade on top of chicken and continue baking until cooked through, another 10-15 minutes.
  • 5
    Wash and peel carrots. Slice diagonally into ¼ in pieces.
    6 medium carrots
  • 6
    Heat a skillet over medium-high heat.
  • 7
    Coat bottom of skillet with oil. Add remaining garlic and ginger and cook until fragrant, 15-30 seconds. Add carrots and season with salt and pepper. Stirring frequently, cook until carrots are tender-crisp and slightly browned, 8-10 minutes. If skillet gets too dry, add a little water.
    about 1 tbsp virgin coconut oil
    ¼ tsp salt
    ⅛ tsp black pepper
  • 8
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Stir ½ (save the rest for garnishing) into the carrots.
    ½ small bunch Italian (flat-leaf) parsley
  • 9
    To serve, place carrots on a plate, add drumsticks on top, and garnish with remaining parsley. Enjoy!