Chicken Drumsticks With Garlic Herb Recipes

BAKED HERB & GARLIC CHICKEN DRUMSTICKS RECIPE

Steps:

• Preheat oven to 400°F. Grease baking sheet with 1 tbsp olive oil.
• Place drumsticks on greased baking sheet, leaving room between each drumstick.
• Coat remaining drumsticks with remaining 2 tbsp olive oil evenly.
• In a small bowl, mix all spices and herbs together until combined (garlic powder, onion powder, cayenne pepper, oregano, basil, sage, kosher salt and black pepper).
• Rub spice mixture into drumsticks evenly.
• Bake drumsticks for 25 minutes. Turn drumsticks over and bake for an additional 20-25 minutes, or until drumsticks reach an internal temperature of 165°F.

GARLIC AND HERB CHICKEN DRUMSTICK

Steps:

• Combine all the Marinade ingredients ( olive oil, garlic, vinegar, basil, oregano, sage, onion powder, lemon juice, and lemon zest and salt) in a Ziplock bag or Bowl with a lid. Whisk together with a fork. Add the Chicken drumsticks and toss until all the chicken is covered in the marinade.
• If you are baking the drumsticks, simply take the chicken out of the marinade and place down on a greased baking sheet. Flip the drumsticks over after 20 minutes and continue to cook until the internal temperature of the drumsticks registers at least 165 degrees.
• Let the drumsticks rest for about 10 minutes before serving. Enjoy!
• Preheat the grill to a medium to medium high temp. If your grill has a thermometer on it, it should register around 375- 400 degrees. Take your chicken out of the garlic and herb marinade and place the drumsticks on the grill. Cook for 5-7 minutes and then flip the drumsticks. Since the drumsticks are round, you can cook them on all "4 sides."
• Let the drumsticks rest for about 10 minutes before serving. Enjoy!

BAKED CHICKEN DRUMSTICKS WITH GARLIC AND HERBS

Steps:

• Place the olive oil, lemon juice, garlic, salt, pepper and Italian seasoning in a large bowl. Whisk to combine.
• Place the chicken drumsticks in the bowl and coat them in the marinade. Cover and refrigerate for at least 2 hours or up to 24 hours.
• Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
• Arrange the drumsticks in a single layer on the sheet pan. Bake for 40 minutes or until chicken is cooked through.
• Sprinkle with parsley, then serve.

CHICKEN DRUMSTICKS WITH GARLIC & HERB

Steps:

• Preheat oven to 180 degrees celcius.
• Marinate the drumsticks in oil, garlic and herbs/salt for about 1/2 hour.
• Place on a baking tray lined with baking paper and cook for 40 minutes, turn and cook for a further 20 minutes.
• Wrap the drumsticks in individual foil, and freeze the portions.
• Whenever you want them, put them in the oven to warm or allow to thaw in the fridge over night to eat cold.

CHICKEN & GARLIC WITH FRESH HERBS

Steps:

• Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes., Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.

ROAST CHICKEN DRUMSTICKS WITH PARSLEY & GARLIC

Steps:

• Heat a large, heavy-based lidded casserole or frying pan over a moderate heat. Add the oil and half the butter. Generously season the drumsticks with salt and pepper. When the butter is foaming, drop in the drumsticks, and fry until lightly browned all over.
• Cover the casserole with a lid and leave the drumsticks to fry gently for 20-25 minutes, turning regularly. Remove the lid and add the remaining butter, along with the garlic, parsley and lemon juice. Take the casserole off the heat and leave the flavours to infuse for a few minutes before serving.
• Heat a large, heavy-based lidded casserole or frying pan over a moderate heat. Add the oil and half the butter. Generously season the drumsticks with salt and pepper. When the butter is foaming, drop in the drumsticks, and fry until lightly browned all over.
• Cover the casserole with a lid and leave the drumsticks to fry gently for 20-25 minutes, turning regularly. Remove the lid and add the remaining butter, along with the garlic, parsley and lemon juice. Take the casserole off the heat and leave the flavours to infuse for a few minutes before serving.

BAKED HERB CHICKEN DRUMSTICKS

Steps:

• Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper.
• In small bowl, mix rosemary, thyme, mustard, oil and salt. Brush or rub mixture over chicken. Place on cookie sheet.
• Bake 25 minutes, turning once, or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

GARLIC CHICKEN WITH HERBS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings., In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes., To serve, spoon pan juices over chicken. Serve with rice.

GARLIC LIME ROASTED CHICKEN DRUMSTICKS

Steps:

• Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
• Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Let chicken come to room temperature, about 25 minutes. Arrange on the baking sheet.
• Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more.
• Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.