Friday, September 5, 2014

one-pot drummies

I don't know about you guys, but I am so pumped it's September.

I mean, I can't believe it's already September, but I'm happy about it!
Bring on the fall weather {even though in Georgia that means it won't be cool until October at the earliest}.
Just the possibility of 'cool weather' sounds like heaven these days.

And because I'm so ready for fall, I've been doing a lot of fall activities these days, like...

...making football wreaths at a champagne-fueled craft night with girlfriends {#godawgs!}...

...celebrating the return of Georgia football with fancy cocktails {thanks, July!}...

...and, of course, having a pumpkin spice latte or two!

It's been great so far, and needless to say, I can't wait to continue the trend right on into sweater/boot weather.

I've also been getting back into my cooking groove.
Particularly with drumsticks {or drummies, as my cute fiance likes to call them}.
We may have had them for dinner twice this week.
Two different ways though - don't judge me!

This is the way I made them last night, and Joe really loved them.
And so did I, because who doesn't like having the whole meal done in one pan?!
To say it was luxurious having hardly any dishes to do afterwards is an understatement.

Unfortunately, I did a horrible job of taking pictures because I wasn't planning to blog about it, but when I pulled the pan out of the oven, Joe ran to get my phone and told me to take a photo.
I guess he knew it was going to be good!

recipe via

Things you'll need:

8-10 chicken drumsticks
6-8 medium-sized red potatoes, chopped into large pieces
4-6 carrots, peeled and chopped into large pieces
sea salt, to taste
black pepper, to taste
1/2 tsp paprika
3 tsp olive oil


1.  Preheat oven to 400 degrees.  Line baking dish with parchment paper {or aluminum foil - spray lightly with cooking spray if using foil}.
2.  Chop potatoes and carrots and add to baking dish.
3.  Arrange drumsticks on top of carrot/potato mix, and season with salt, pepper, and paprika.  Drizzle olive oil over the top of everything, and rub seasoning into chicken.
4.  Bake for 1 hour 15 minutes.  If they're not as brown as you'd like, feel free to broil for a minute or two at the end.  Mine browned up just fine though.
5.  Enjoy!

This was a super easy meal to throw together.
The potatoes were soft and flavorful from cooking in the chicken juices, and the carrots were tender and sweet {how do carrots get so sweet and delicious when roasted?!}.
I'd definitely recommend it for a week night when you don't feel like hovering over the stove.

Also, after Joe's first serving, he made it a point to tell me it was a keeper.
That does not happen unless it's serious, trust me.

What are you up to this weekend?

Kayla is coming to visit me tonight, my mom is coming to town, and Sunday is my first bridal shower!!!
Brunch-themed, because duh.

Mimosas on deck!