Roasted Chicken Drumsticks and Vegetables with Juniper Berries

Prep Time: 15 min
Cook Time: 50 min
Serves: 6

These baked drumsticks soak up the flavours of vegetables, thyme and juniper berries making this the perfect dish to enjoy during the autumn season.


8-12 chicken drumsticks, skin on
4-6 yellow potatoes, halved
4 carrot(s), cut in chunks
10 white pearl onions, peeled
2 garlic, whole bulb
1 lemon, sliced
2 tbsp (30 mL) juniper berries, dried
10 sprigs thyme, fresh
1/4 cup (60 mL) olive oil
pepper, freshly ground, to taste
Dijon mustard, for garnish
finishing salt, (fleur de sel, smoked, pink or other)


1 Preheat oven to 200ºC (400ºF).
2 In a large roasting dish, combine all the vegetables, the drumsticks and the aromatics.
3 Add olive oil and toss to coat all ingredients well.
4 Bake for 45 to 60 minutes, until juices run clear or a meat thermometer indicates an internal temperature of 77ºC (170ºF).
5 Adjust seasoning to taste.
6 Serve with Dijon mustard and finishing salts on the side so that everyone can season to taste.
7 Serve with plain green and yellow beans.