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Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine
- Filippo Berio® Olive Oil
- 3 1/2 pounds chicken drumsticks
- 3 teaspoons salt, divided
- 1 pound baby carrots
- 2 bunches scallions, all parts, cut in 2-inch-long pieces
- 1/4 cup minced fresh flat-leaf parsley
- Grated zest of 1 lemon
- 8 ounces fresh fettuccine
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 38.3g|
|Saturated Fat 9.4g|
|Total Carbohydrate 48.5g|
|Dietary Fiber 8.6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|