• 2 tsp plus 1 tbsp extra-virgin olive oil
  • 2-3 lbs chicken drumsticks, skin left on
  • Black pepper to taste
  • 2 tbsp fresh rosemary, chopped
  • 8 garlic cloves, chopped
  • 3 carrots, sliced diagonally
  • 1 tsp dried oregano
  • 1 ½ c low sugar apple cider
  1. Preheat oven to 425°F.
  2. Heat 2 teaspoons olive oil in a large ovenproof skillet or cast-iron pan over medium-high heat.
  3. Rinse and pat the drumsticks dry with a paper towel and sprinkle with pepper.
  4. Place the chicken in the hot skillet and brown the skin for approximately 2-3 minutes a side.
  5. Remove chicken from the pan and place on a large plate.
  6. Pour remaining 1 tablespoon olive oil in the skillet and add the fresh rosemary, garlic, carrots and oregano. Simmer mixture for about 2 minutes and then add the cider.
  7. Bring the cider to a boil and place drumsticks back in the pan.
  8. Place the skillet in the oven and bake for about 20 minutes or until chicken reaches 165°F.
  9. Remove from oven and serve.