I had to post this one after I posted the Sweet Potato Pasta the other day, since I ate them together. You can do this recipe with any part of the chicken you want, I just happened to have some drumsticks on hand but feel free to experiment and get back to me. I am always up for improvements and recommendations. So with that said, I hope you all had an amazing Memorial Day and remembered what it was all about, and then enjoyed your day. It was a tougher one than normal for me, hence why I ignored the technology, but I made it through and actually had the chance to shoot some awesome shots at Crossfit Inland Valley during their Memorial “Murph” WOD. Wish I could have done the work out, but two weeks left of my adrenal protocol and then its on. And, here is my favorite shot of the whole day of my good friend Andre staring at the pull-up bar, middle of the workout, with his son in the background (You can click on the photo to see the rest):
Ingredients
Method
- Preheat oven to 400 degrees Fahrenheit
- Pat your chicken dry with paper towels
- Use 1-2 teaspoons of melted butter to coat the bottom of your roasting pan
- Use the remaining butter to rub all over the chicken pieces and then season with the sage, cinnamon, and salt and pepper to your taste liking
- Arrange in your roasting pan making sure not to crowd and then bake at 400 Degrees for 30 minutes
- Reduce heat to 350 and continue baking for 15-30 minutes or until a thermometer inserted in the drumstick reads at least 165 Degrees Fahrenheit
- If they aren't crispy enough for you, you can broil them for the last 5 minutes
- After cooking, remove from the pan, place on a plate and tent with aluminum foil for 10 minutes before serving
- Whip up a batch of amazing Sweet Potato Pasta and serve them over that
- Enjoy
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Sweet Potato Pasta
