Fennel-Rubbed Drumsticks with Spinach & Apple Slaw

Just in time! Celebrate spring with this airy dish that combines fresh fruit and vegetables with our juicy chicken drumsticks. Pair with a crisp white wine, like a Riesling, and throw open your French doors (weather allowing). Do keep in mind that the vinaigrette is low on oil, and very light.

Fennel-Rubbed Drumsticks with Spinach & Apple Slaw

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Course: Main Course, Meal Prep
Cuisine: American
Protein: Poultry
Cut: Drumsticks
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 people


  • 2 pkgs ButcherBox Drumsticks
  • ¼ c ground fennel
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 3 Tbsp ghee melted

Orange Vinaigrette

  • 1 orange juiced and zested
  • ¼ c champagne vinegar
  • c avocado oil
  • 1 tsp kosher salt
  • ½ tsp black pepper

Fennel and Apple Salad

  • 2 bulbs fennel thinly sliced
  • 2 green apples julienned
  • ½ bag baby spinach
  • ½ c crumbled feta


  • Preheat oven to 350°F.
  • Combine ground fennel, onion powder, garlic powder, salt and pepper in a large bowl.
  • Dip drumsticks in melted ghee. Do not discard any extra ghee, as this will be used for basting later. Roll drumsticks in ground fennel mixture.
  • Place drumsticks on wire rack laid on top of baking sheet, and roast for 10 minutes.
  • Baste drumsticks with remaining ghee, and roast for another 10 minutes. Flip the drumsticks, then baste once more. Roast for 20 more minutes.
  • Remove from oven, and let rest for at least 3 minutes.

Orange Vinaigrette

  • Combine all ingredients except avocado oil in mixing bowl.
  • Slowly add avocado oil while whisking mixture, and set aside.
  • Toss all ingredients together with orange vinaigrette in large salad bowl.
  • Serve with fennel-rubbed drumsticks (warm or at room temperature).  Skip the salad and use the drumsticks for your meal prep!
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Emilie Abijanac

Emilie Abijanac is the Culinary Director for ButcherBox. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête.