Lemon & Herb Drumsticks
Drumsticks are one of those polarizing cuts of meat. You can love chicken, but not love chicken on the bone. You can dislike most chicken and still love a good chicken leg! Still more, you can be like me and love them BOTH. It really just doesn’t get easier than a roasted chicken leg. You practically can’t overcook them or dry them out. They seem to get more tender the longer you cook them which means they just might be the perfect food for a distracted mother to make. They make the best leftovers, too! Go wild with the seasonings, use what you have and don’t be shy with the amounts. A chicken leg can handle most anything we throw at it, just like you ;)
Ingredients:
Makes 8 servings
12 chicken drumsticks
2 tablespoons olive oil
juice of 1 lemon
1 teaspoon salt
fresh black pepper
1/2 teaspoon garlic powder
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
(or you can use 2 tablespoons dried italian seasonings if you don’t have fresh herbs!)
Directions:
Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper. Rub the drumsticks with the olive oil, lemon juice, salt, pepper, garlic powder and herbs. Place on the baking sheet and bake for 20 minutes. Flip them over and bake for another 20 minutes. They should be golden brown with the meat and skin pulling back from the end of the bone and juices running clear when pierced. Enjoy! These reheat so beautifully the next day in the oven at 350 degrees for about 10 minutes until warmed through.
