Lent Recipe: Paprika-Rubbed Chicken Drumsticks and Parmesan Roasted Carrots
We're ending our Lent Recipe series with something savory and rich. While it might not be possible to find a big enough table to share with all of you, we have loved seeing the posts you have shared through #RHCStories on social media and hearing stories of what God is doing in your community. It is our hope and prayer that you this season of Lent has stirred your affections for Christ as you have reflected on the sacrifice He made for His church some 2,000 years ago. See you on Easter Sunday!
Paprika-Rubbed Chicken Drumsticks
- 24 chicken drumsticks (make more or less depending on the size of your group)
- 1 cup olive oil
- 4 Tbsp smoked paprika
- 8 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1 tsp black pepper
Preheat the oven to 425 degrees. Pat the drumsticks dry and season with salt and pepper. Set aside. In a large skillet heat the olive oil. Add the garlic, smoked paprika, and red pepper flakes. Cook for about a minute over medium heat until browned, being careful not to burn the garlic. Pour this olive oil/paprika mixture over the drumsticks and make sure the drumsticks are coated thoroughly with the mixture. Place the drumsticks in a baking dish and bake for about 45 minutes or until chicken legs are cooked through.
Parmesan Roasted Carrots
- 1 large bag/bundle of whole carrots
- 1/4 cup olive oil
- 3 Tbsp grated parmesan cheese
- 1/2-1 tsp thyme
- salt and pepper to taste
Preheat the oven to 400 degrees. Cut the tops off of the carrots. Place them on a lined baking sheet or in a baking dish. Drizzle olive oil over them, sprinkle carrots with parmesan, thyme, salt, and pepper, making sure they are evenly coated. Roast for 20-25 minutes, or until tender. Toss halfway through roasting. Serve warm and enjoy!
WOOHOO! HE IS RISEN!
Photos by Rachel Lyn Photography
Styling by Rowena Day