Serves 6
255 min
Lemon-Chicken Drumsticks
Recipe GLPRd7fc6fa5b51caa
Tender, succulent chicken drumsticks marinated in bright lemon zest and fresh thyme, then roasted until golden and glazed with pan juices. This Mediterranean-inspired dish is simple yet elegant, perfect served over orzo or rice with a sprinkle of fresh parsley.
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Ingredients
12 chicken drumsticks (about 3 pounds)
2 lemons Zest of 2 lemons, finely grated
2 lemons Juice of 2 lemons
2 tablespoons chopped fresh thyme
2 tablespoons extra-virgin olive oil
Salt to taste
Freshly ground black pepper to taste
Orzo or rice for serving (optional)
2 tablespoons fresh chopped parsley for garnish
Directions
Rinse the chicken drumsticks under cold water and pat them completely dry with paper towels.
In a large bowl, whisk together the lemon zest, lemon juice, fresh thyme, olive oil, salt, and pepper until combined.
Add the dried drumsticks to the bowl and toss until all pieces are evenly coated with the marinade.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight, for the flavors to develop.
Preheat your oven to 375°F.
Arrange the marinated drumsticks in one or two shallow roasting dishes (avoid crowding to ensure even cooking). Pour all the marinade over the chicken.
Roast the drumsticks for about 1 hour and 15 minutes, basting with the pan juices every 20 minutes, until the chicken reaches an internal temperature of 165°F and the skin is golden brown.
If the drumsticks need additional browning, place them 4 inches under the broiler for 2 to 3 minutes per side, watching closely to prevent burning.
If serving with orzo or rice, place it on a large platter and arrange the roasted drumsticks on top.
Pour the pan juices into a small saucepan and simmer over medium-high heat for 2 to 3 minutes, stirring occasionally, until slightly thickened.
Drizzle the pan juice glaze over the drumsticks and sprinkle with fresh parsley. Serve immediately while hot.
