Easy Harvest Drumsticks

This is a full chicken dinner in one dish: drumsticks, sliced potatoes, chopped tomatoes, zucchini, and onions, all cooked together and topped with crumbled bacon and fresh parsley.

The whole thing comes together in the microwave, which means no preheating, no roasting pan, and no watching the clock. The vegetables cook down into a savory bed that soaks up the chicken juices, and the lemon juice and marjoram keep everything tasting bright and fresh.

Crumble the crispy bacon over the top right before serving for a salty, smoky crunch that ties the whole plate together.

Kitchen Tips

• Arrange drumsticks with the thicker ends facing outward. Microwaves cook from the outside in, so the meatier parts need to be at the edges where they’ll get the most energy.
• Check for doneness after standing time. The chicken keeps cooking during the 15-minute rest. Pierce the thickest part and look for clear juices, not pink.
• Don’t skip the wax paper cover. It traps enough steam to cook evenly without creating the soggy mess that plastic wrap sometimes causes.

Variations

• Fall root vegetables: Swap the zucchini for cubed sweet potatoes or parsnips for a heartier autumn version.
• Herb butter finish: Toss the cooked vegetables with a tablespoon of herb butter before plating for an extra layer of richness.