Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
For The Marinade: Add
Dry Italian Salad Dressing Mix (1 packet)
,
Ground Cinnamon (3 g)
,
Fresh Thyme Leaves (2 g)
,
Chili Powder (1 g)
, and
Brown Sugar (25 g)
in a big mixing bowl.
Step 3
Add
Soy Sauce (30 mL)
and
Canola Oil (30 mL)
.
Step 4
Stir until combined well.
Step 5
Rinse the
Skin-On Chicken Drumsticks (905 g)
and pat dry with paper towels and place them in the marinade; turn the drumsticks with tongs to make sure they are well coated. Set aside.
Step 6
Spread
Celery (3 stalks)
,
Carrots (150 g)
,
Red Onion (1)
,
Red Potatoes (455 g)
at the bottom of a 9x13-inch pan.
Step 7
Pour the
Reduced Sodium Chicken Broth (240 mL)
over the veggies and sprinkle with the
Fresh Thyme Leaves (2 g)
. Now, lay chicken on top of the veggies. Scrape off any remaining marinade into the pan. Bake for 60 minutes. Turn once halfway through.
Step 8
Serve the chicken with vegetables and the sauce from the pan. Enjoy!
