Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine

Use Filippo Berio® Olive Oil to put a new spin on an old classic. Place freshly roasted chicken drums over a bed of fettuccine for a flavorful and creative entrée that tastes as good as it looks.

• Filippo Berio® Extra Virgin Olive Oil or
  Filippo Berio® Olive Oil
• 3-1/2 to 4 lb. chicken drumsticks
• 3 tsp. salt, divided
• 1 lb. 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 to 10 oz. fresh fettuccine

Heat the oven to 425°F. Using a mister or pastry brush dipped in olive oil, coat a 17 x 12-inch metal baking sheet with sides (or two smaller pans with sides). Place the drumsticks on the pan. Season on all sides with 1/4 tsp. salt. Bake for 20 minutes.

Remove the pan from the oven. Add the carrots, scallions, parsley, lemon zest, 3/4 tsp. of salt, and 2 Tbs. of oil. With a pancake turner, toss thoroughly to combine the vegetables and seasonings. Spread in a single layer.

Bake for about 25 minutes, turning occasionally, or until no pink remains at the chicken bone and the carrots are tender.

Meanwhile, place a covered large pot of water over high heat. When the water boils, add 2 tsp. of salt and the fettuccine. Stir. Cover and return to a boil. Uncover and boil, stirring occasionally, for about 3 minutes, or until tender. Drain and return to the pot.

If the chicken skin is not well browned, heat the oven broiler. Broil the chicken 6 inches from the heat source for about 3 minutes, or until browned. Remove the drumsticks to a platter. Add the carrots, scallions, and pan juices to the fettuccine. Toss to combine.