Husband and I aren’t the biggest fans of bone-in chicken. It’s too high maintenance! But you cant beat the price for drumsticks. Munchkin #1 on the other hand doesn’t really care. She loves eating drumsticks. These turned out pretty good. I’d make them again. Served them with some egg noodles.
sweet lemon-glazed drumsticks
adapted from recipegirl
12 chicken drumsticks – skin removed
1/2 cup freshly squeezed lemon juice (about 4 medium lemons)
1/4 cup Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh herbs (oregano or thyme- or both!)
2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon grated lemon zest
1 tablespoon packed light brown sugar
1 teaspoon minced garlic (1 medium clove)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Lay the drumsticks side-by-side in a 9×13-inch glass dish that has been sprayed with nonstick spray.
2. In a medium bowl, whisk together the remaining ingredients. Pour the marinade over the chicken and turn it to coat completely. Cover the dish with plastic wrap and refrigerate for 1 hour (or up to 4 hours). Turn the chicken every once in a while to reincorporate the marinade ingredients.
3. Preheat the oven to 375 degrees F. Drain the chicken from the marinade and transfer it to a roasting pan (or you can choose to bake it in the pan with the marinade). Bake for 50 to 60 minutes, or until the chicken is tender and juices run clear when pierced with a fork.