Baked Chicken Drumsticks with Buckwheat and Vegetables

This wholesome meal combines juicy, well-seasoned chicken drumsticks with hearty buckwheat and colorful roasted vegetables. The drumsticks get tender and flavorful, while the buckwheat absorbs all the delicious juices, making each bite packed with nutrients and comfort. This one-pan recipe is simple to prepare and perfect for a satisfying dinner.

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Ingredients
6-8 chicken drumsticks
1 cup buckwheat, rinsed and drained
2 cups chicken broth or water
1 large carrot, diced
1 red bell pepper, diced
1 zucchini, diced
1 medium onion, diced
3 cloves garlic, minced
3 tbsp olive oil
1 tsp paprika
1 tsp dried thyme
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions

Step 1: Preheat the Oven

1. Preheat Oven: Preheat your oven to 400°F (200°C).

Step 2: Prepare the Vegetables

1. Chop Vegetables: Dice the carrot, bell pepper, zucchini, and onion. Mince the garlic.
2. Season and Coat with Oil: In a large mixing bowl, combine the vegetables with 1 tablespoon of olive oil, salt, and pepper, tossing to coat evenly.

Step 3: Prepare the Chicken

1. Season the Drumsticks: In a small bowl, mix the remaining olive oil, paprika, dried thyme, salt, and pepper. Rub this mixture all over the chicken drumsticks to ensure they’re well coated.

Step 4: Assemble the Dish

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