Drumsticks with Butternut Squash and Beans
Drumsticks with Butternut Squash and Beans
This is a great dish one-pot meal — chicken, beans and veg! I throw in whatever veg I have on hand. Makes perfect leftovers for lunch the next day too.
Prep Time: 15 minutes Cook Time: 50 minutes
Ingredients:
2 pounds drumsticks (you can also use thighs)
1 ½ tsp sea salt
Ground black pepper - optional
4 TBSP olive oil
2 TBSP dijon mustard
Juice of a lemon
1 tsp each of thyme, oregano, paprika and coriander (make sure your spices have no hidden or added starches)
1 yellow onion, diced
6 garlic cloves, peeled
1 can of navy beans ( I used Eden brand because they are pre-soaked) or any white bean you like
2 medium zucchini, diced
1 cup chopped kale or spinach
2 cups butternut squash, cubed (can also used sweet potatoes if doing modified SCD)
Directions:
Preheat the oven to 400 degrees.
Make the sauce: Whisk together 3 TBSP olive oil, mustard and spices in a small bowl.
Place the beans and veggies in the bottom of large glass pyrex baking dish — drizzle with 1 TBSP olive oil, salt and pepper and mix well.
Nestle the chicken pieces in the bean and veg mixture - pour the sauce mixture over the chicken and rub in with your hands.
Roast the chicken uncovered for about 45-50 minutes. Spoon the pan juices over the chicken a couple of times during the cooking.
The chicken is done when the internal temperature reaches at least 165 degrees - I like drumsticks/thighs around 180 or 190 degree.
Let the dish rest for 10-15 minutes before serving!