Looking for a wholesome dinner that’s packed with flavor, nutrients, and is easy to prepare? Garlic Herb Baked Chicken Drumsticks served with fluffy quinoa and a side of roasted vegetables is the perfect family-friendly meal. It’s satisfying, full of natural goodness, and makes great leftovers too. Whether you’re planning weeknight dinners or meal prep for the week, this recipe has all the flavors and health benefits your body needs.
Why You’ll Love This Dish
This meal is a complete dinner that combines lean protein, complex carbohydrates, and a rainbow of vegetables. Baked chicken drumsticks are seasoned with a savory garlic herb blend, while quinoa adds a nutty flavor and extra protein. Roasted vegetables round out the plate with color, crunch, and even more nutrition. It’s a great recipe for families, busy weeknight cooks, or anyone trying to eat healthier without giving up great taste.
Health Benefits and Precautions
Lean Protein from Chicken Drumsticks
Chicken drumsticks offer a rich source of lean protein, which helps build muscle and keeps you feeling full longer. Baking instead of frying cuts down on unhealthy fats while still delivering juicy, tender meat you’ll love.
Quinoa: A Super Grain
Quinoa is a gluten-free grain packed with protein, fiber, iron, and magnesium. It makes an excellent side dish and supports steady energy throughout the day. Best of all, it cooks in under 20 minutes.
Vegetable Goodness
Roasted vegetables like broccoli, bell peppers, and carrots are full of vitamins, minerals, and fiber. Roasting them brings out their natural sweetness without adding extra sugars. Plus, eating a variety of veggies helps build immunity and improve digestion.
Precautions
While this dish is generally healthy, watch the sodium levels if you’re on a low-sodium diet. Also, remove the skin from the drumsticks if you want to reduce the fat content even more. If you or a family member is allergic to any ingredient, be sure to substitute with suitable alternatives.
Garlic Herb Baked Chicken Drumsticks with Quinoa and Roasted Vegetables Recipe
Ingredients
For the Chicken:
- 8 chicken drumsticks (skin-on or off)
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Juice of half a lemon
For the Quinoa:
- 1 cup quinoa
- 2 cups water or low-sodium chicken broth
- 1 tablespoon olive oil or butter (optional)
- Salt and pepper to taste
For the Roasted Vegetables:
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, peeled and chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
Step 1: Marinate the Chicken
In a large bowl or ziplock bag, mix the olive oil, minced garlic, lemon juice, thyme, rosemary, oregano, salt, and pepper. Add the chicken drumsticks and coat them well. Let them marinate for at least 30 minutes in the fridge. For best results, marinate overnight.
Step 2: Bake the Chicken
Preheat your oven to 400°F (200°C). Place the marinated drumsticks on a baking sheet lined with foil or parchment. Bake for 35–40 minutes, turning halfway through, until the chicken is cooked through and skin is crispy if left on.
Step 3: Cook the Quinoa
While the chicken bakes, rinse the quinoa under running water. In a medium saucepan, add the rinsed quinoa and water or broth. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and season with salt, pepper, and olive oil or butter if desired.
Step 4: Roast the Vegetables
On a separate baking sheet, toss the broccoli, bell pepper, and carrots with olive oil, garlic powder, salt, and pepper. Roast in the oven (you can add them about 20 minutes before the chicken is done) until tender and lightly browned, about 20–25 minutes.
Step 5: Assemble and Serve
Serve 2 drumsticks per person alongside a scoop of quinoa and a generous helping of roasted vegetables. Garnish with fresh herbs or a squeeze of lemon juice if desired.
Final Tips
Feel free to customize the vegetable mix based on what’s in season or what your family loves. You can also spice up the chicken marinade with smoked paprika or a pinch of cayenne for some heat. This dish is easy to prepare in larger batches and keeps well in the fridge for 3–4 days, making it a strong choice for weekly meal prep. With just a few fresh ingredients and simple steps, you can enjoy a meal that’s both nutritious and flavorful every time.
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