It’s been quite awhile since I’ve posted a recipe! I always am so ready to eat whatever I’ve made that I forget to take pictures. I have a couple pictures of these delicious drumsticks though so I decided to post about them this evening.
I feel like chicken drumsticks get neglected a lot. Wings seem to get all the attention, you know? But, I’ve found drumsticks to be a meatier, super cheap (just 49 cents a lb. at Aldi the other week!) and delicious alternative.
I typically make my drumsticks one of two ways: I either marinate them ahead of time with the same marinade that I use for my grilled chicken or I make them the way I’m going to tell you right now. 🙂
- Chicken drumsticks: 2-3 per person, depending on their size
- Minced garlic
- Olive oil
- Dried thyme
- Seasoned salt
- Preheat oven to 400 degrees. Place foil on a baking sheet, grease with cooking spray and arrange drumsticks on foil.
- Loosen the skin on each drumstick and spoon some minced garlic in-between the skin and the meat.
- With a pastry brush, brush the drumsticks with olive oil on all sides. Sprinkle liberally with thyme and seasoned salt.
- Bake uncovered until cooked through (the juices will run clear) and the skin is beginning to brown and get crispy. (Usually 30-45 minutes.)