Baked Garlic, Mustard & Herb Chicken Drumsticks


Chicken drums are often very cheap at the grocery store in comparison to the most sought after chicken breasts, supremes or wings. These drum sticks are a great way to feed the whole family while not spending a ton of money on just one ingredient.


This recipe doesn't take alot of prep time and I recommend marinating the chicken overnight to infuse the chicken lots of flavor of fresh garlic and herbs, then simply placing the chicken on the baking sheet the next day when you are ready! 

Ingredients

16 organic chicken drumsticks (about 4 1/2 lbs)
1/2 C avocado oil
8 garlic cloves, minced
1/2 C parsley, rough chopped
1/3 C lemon juice
1/4 C grainy mustard* see recipe note
1 tbsp mineral salt
1/2 tsp black pepper

recipe notes:
* can use non-grainy dijon mustard instead

Directions

Combine all ingredients into a large ziplock bag or shallow baking dish and marinate chicken overnight. (if time is not on your side you can choose to only marinate for a few hours or not at all. Marinating just gives the chicken extra flavour.)

Preheat the oven to 400° and line a baking sheet with a silicone mat or parchment paper. Arrange chicken on baking sheet and be sure not to overcrowd chicken by leaving space in between each drumstick. Pour the marinade over top of the chicken and bake for 25 minutes. Turn drumsticks over and cook for another 20-25 minutes until the internal temperature reaches 165°

Turn the oven to broil and broil for 2 minutes to get the top nicely browned and crispy.
Always keep a very close eye on your food when you are broiling. I check every 20-30 seconds. This is a super easy and fast way to crisp up your food, but also burn it... so just pay close attention! 

Serve hot!


Not sure what to do with the leftover marinade? Either spoon it onto the chicken for extra flavour OR make yourself a pan gravy by doing this: Take all of the marinade and put into a sauce pan with 1 1/2 C chicken stock, 1-2 tbsp butter, add a pinch of salt and some ground pepper. Bring to a boil and let reduce for about 20 minutes or until at least reduced by half. Use an immersion blender to blend all ingredients together, then strain through a fine mesh strainer. If you want your sauce a little thicker, add back into the sauce pan and whisk in 1/2 tsp arrowroot starch at a time until desired thickness. Serve with the chicken. 

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