Serves 4
65 min
Roasted Herb Chicken Drumsticks with Lemon and Garlic
Recipe GLPR92782b8f1f30db
Golden-brown chicken drumsticks infused with fresh basil, parsley, and thyme, brightened by lemon zest and juice, then seared and roasted until juicy and tender. A simple, flavorful dish that comes together quickly for an impressive weeknight dinner.
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Ingredients
5 chicken drumsticks
1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
2 garlic cloves, minced
to taste garlic powder
1 lemon, juice and zest
1 tbsp olive oil
to taste sea salt, to taste
to taste freshly cracked black pepper, to taste
2 tsp fresh thyme leaves, chopped
Directions
In a small bowl, whisk together the minced garlic, fresh basil, parsley, thyme, lemon juice, lemon zest, and olive oil until well combined. Season the herb marinade with a pinch of sea salt and black pepper.
Pat the chicken drumsticks dry with paper towels. Place them in a large dish or resealable bag and generously coat all sides with the herb mixture, ensuring each piece is well covered.
Cover the dish or seal the bag and refrigerate for at least 1 hour, or up to 4 hours, allowing the flavors to infuse into the chicken.
Remove the chicken from the refrigerator 30 minutes before cooking to bring it closer to room temperature. Meanwhile, preheat your oven to 400°F (200°C).
Coat a large oven-safe skillet with cooking spray and heat it over medium-high heat until very hot, about 2 minutes.
Remove the drumsticks from the marinade and place them on a plate. Season both sides generously with sea salt, freshly cracked black pepper, and garlic powder to taste.
Carefully place the seasoned drumsticks into the hot skillet and sear for 3 to 4 minutes until the skin is golden brown on the first side, then flip each piece over.
Transfer the skillet to the preheated oven and roast for 25 to 30 minutes, until the internal temperature of the thickest part of the drumsticks reaches 165°F and the juices run clear.
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Garnish with additional fresh herbs if desired and serve with lemon wedges on the side.
