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Preparation Time : 15
Cook Time : 45
Total Time : 60
10 Chicken drumsticks
1 red bell pepper sliced
1 yellow bell pepper sliced
1 head broccoli
1 bunch asparagus
Marinade: 2 tbsp olive oil
2 tbsp melted butter
4 chopped garlic cloves
1 tsp onion powder
1 tsp paprika
1 tsp parsley
1/2 tsp dried thyme
1 tbsp lime juice
1 tsp salt or to taste
1 tsp black pepper powder or to taste
White sauce Ingredients: 1 tbsp butter
1/2 cup full cream
4 tbsp mozzarella cheese
2 tbsp cream cheese
1/4 cup chicken broth
1/2 tsp garlic powder
1/2 tsp onion powder
Zest of 1 lime
1/2 tsp salt or to taste
1/2 tsp black pepper powder or to taste
Preheat oven to 400 f.
Clean chicken, wash and drain thoroughly. Pat dry the drumsticks.
Wash veggies and slice them as desired (keep the broccoli florets intact).
Prepare the marinade and divide it equally to apply to chicken and veggies.
Marinate chicken in refrigerator for 15 minutes.
Line the baking tray with parchment paper.
Spread the veggies flat on the tray with chicken pieces on top of them.
Keep an empty roasting pan on lower rack to improve heat circulation and keep the chicken and veggies tray in the middle rack. Bake for 20 minutes and then lower temperature to 325 f and roast till chicken is no longer pink from inside, approximately 10-15 minutes.
To prepare the sauce: Heat butter in microwave safe glass bowl.
Combine broth, cream, cream cheese, mozzarella cheese, onion powder, garlic powder, salt, pepper, lime zest, parsley, and thyme, and mix well so that no lumps are seen.
Add the liquid creamy sauce to the butter and stir well.
Microwave for 5 minutes stirring in between cooking time.
Serve chicken & veggies with the sauce drizzled over it.
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