Dinnertime: Drumsticks and Carrots in Peanut Sauce

Matt and I love Thai food, but we both needed a break from carb-heavy dinners. This is like my Thai Peanut Chicken recipe, minus the noodles.

Ingredients

6 chicken drumsticks (bone in, skin on)

5-6 large carrotts

1/2 cup peanut sauce

1/8 cup peanuts, crushed

1/4 stick butter

1 tablespoon honey

fresh cilantro

Pre-heat your oven to 375 degrees. Slice up your carrots julienne style (each piece should be about 4 inches long and 1/4 inch wide). Melt your butter and toss the carrots, honey and butter together in a bowl until each piece is well covered.

Grab a roasting pan or a non-stick baking sheet and lay the chicken out on the pan, then baste with the peanut sauce on both sides. Lay the carrots on the pan and drizzle any leftover butter/honey mixture on the chicken. 

Roast for 30 minutes, flipping the chicken halfway through and add the peanuts to the pan. 

Serve with fresh cilantro. Serves 4. Enjoy!