Lollipop Drumsticks Florentine with Two Tomatoes

This is a very quick but delicious chicken number great for a fast weeknight meal. Marinate the drumsticks for as long or as little time you have in a delicious garlic lemon mixture. The spinach melts to a moist bed and the two tomatoes give the dish a tangy pop.

1 package (6-7 pcs) lollipop drumsticks

3 cloves garlic pushed through a press

Juice and zest of 1 lemon

Olive oil

5 oz baby spinach leaves

1 pint grape or cherry tomatoes

2 Tbsp oil-packed sun-dried tomatoes, minced

1 can mushrooms, drained

1 Tbsp sundried tomato oil

Marinate the drumsticks with the garlic, lemon juice and lemon zest with a good drizzle olive oil. Season with salt and pepper. Let marinate in the refrigerator for a good 1-2 hours if you can.

Preheat oven to 375F. Lay spinach leaves evenly in an oiled 9x13 baking dish. Distribute drumsticks on top of spinach. Scatter the grape tomatoes about the drumsticks.

Top with the sundried tomatoes and mushrooms. Season to taste with salt and pepper. Drizzle with the sundried tomato oil. Pour any remaining marinade about the dish.

Bake for about 30 minutes, or until the drumsticks are 165F as measured with an instant read thermometer.

Serves 4.

Cook’s Notes: You could use fresh mushrooms if you are so inclined - it would be wonderful. Just make sure you sauté them in a mix of butter and olive oil to brown. I just wanted a quick midweek meal.

My sundried tomatoes had darkened a bit with age in the refrigerator. While they look dark in these photos, they were still delicious.

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