Lemony Herbed Drumsticks Recipes

LEMON GARLIC ROASTED CHICKEN LEGS

Steps:

• In a large ziploc bag add the chicken legs, melted butter, olive oil, oregano, paprika, garlic, lemon juice, salt and pepper. Close the ziploc bag and toss everything together well.
• Place the ziploc bag in the fridge and marinate for a minimum of 30 minutes up to 24 hours.
• Preheat the oven to 450 F degrees.
• Transfer the chicken legs to a large casserole dish and place the lemon slices in between the legs. Bake uncovered for 30 to 35 minutes or until legs are golden brown and cooked through.
• Garnish with fresh thyme and serve warm.

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 LEMON AND GARLIC

Steps:

• Pat chicken dry and season with kosher salt, be sure to season under the skin too. If you have the time, arrange the chicken on a tray or a shallow dish and chill in the fridge uncovered for a few hours or overnight (optional.)
• Place the chicken in a large zip bag. In a small bowl, combine spices (oregano, black pepper, coriander, paprika, and cumin.) Add the spices to the chicken in the bag.
• Add the garlic, onion, lemon zest, lemon juice, and olive oil. Zip the bag shut. Toss chicken around and massage to make sure it is well coated in the marinade. Let the chicken marinate for about 30 minutes, or if you have the time, refrigerate for 2 to 4 hours.
• When ready, heat the oven to 450 degrees F.
• Lightly oil a baking dish and arrange the chicken drumsticks (yes, include the onions and the marinade). Arrange lemon slices in between.
• Bake for 35 minutes or until the chicken is fully cooked and its juices run clear (internal temperature of chicken should register 165 degrees F using an instant read thermometer). If you like, broil for just a few minutes until skins are crispy to your liking.

HERBED LEMON CHICKEN IN A CROCK POT / SLOW COOKER

Steps:

• In a hot non-stick pan, add butter and melt.
• Add chicken drumstick and brown or seal chicken.
• Place celery & carrot on base of crock pot/slow cooker.
• Add brown chicken drumstick into the crock pot/slow cooker, making sure the chicken drumstick are not sitting on top of each other (must be laying side by side). Pour left over juices in the pan into the crock pot/slow cooker.
• Pour chicken stock and lemon juice on top of drumstick.
• Sprinkle onions, garlic, parsley, oregano, salt and black pepper on top of the chicken drumstick.
• Cover and cook on 'Low' setting for 6-8 hours. (Depending on you crock pot/slow cooker, mine tenders to cook quickly even on the slower setting).
• Serve with juices on rice or with crusty bread.

ROASTED HERB CHICKEN DRUMSTICKS WITH LEMON AND GARLIC

Steps:

• Combine the fresh herbs, lemon juice, zest, olive oil, and minced garlic together in a bowl; mix well. Place the chicken in a dish and rub the herb mixture evenly all over the drumsticks. Place into the refrigerator to marinate for an hour.
• Remove the chicken from the refrigerator 30 minutes prior to cooking. Preheat the oven to 400 degrees.
• Heat a large OVEN PROOF pan that's been coated in cooking spray over medium-high heat. Remove the chicken from the bag and place it on a plate. Season both sides of the drumsticks with sea salt, freshly cracked pepper, and garlic powder, to taste.
• Add the chicken to the HOT pan and cook for 3-4 minutes, or until golden brown. Flip the chicken over and place it into the oven to bake for 25-30 minutes, or until the chicken is cooked through.
• Serve with extra lemon wedges if desired. Enjoy.

SLOW COOKER LEMON HERB DRUMSTICKS

Steps:

• Put drumsticks in a large plastic bag. Mix all remaining ingredients together and add to the drumsticks, turning bag to cover all. Refrigerate for 2 to 4 hours or overnight. When ready to cook put everything in the crock pot and cook for 4 to 6 hours on low or until the chicken is cooked. If desired: place drumsticks in a baking pan and broil for a few minutes to brown, then serve.

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.

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.

LEMON AND HERB ROASTED CHICKEN DRUMSTICKS

Steps:

• In a large bowl combine oil, lemon juice, garlic, onion powder, salt, pepper and Italian seasoning. Add drumsticks and toss well.
• Cover and refrigerate for at least 2 hours or up to 8 hours (longer than that and the lemon juice will begin to make the meat tough).
• Preheat oven to 400 degrees.
• Place marinated drumsticks in a single layer on a foil lined baking sheet sprayed with cooking spray.
• Roast for 25-35 minutes or until cooked though (165 internal temperature)
• Sprinkle with parsley and a squeeze of lemon juice and serve.

ROASTED LEMON GARLIC CHICKEN

Steps:

• Pat chicken dry and place into a 1-gallon Ziploc bag.
• In a small bowl, whisk together remaining ingredients. Pour over chicken and seal the bag, squeezing out as much air as possible. Massage marinade into the chicken. Refrigerate for at least 2 hours, or preferably overnight. (If all you have is 30 minutes, that's fine - just remember the longer the marinade time, the more tender and juicy the chicken).
• When ready to cook, let chicken come to room temperature (about 20 minutes). Preheat oven to 425 degrees. Arrange chicken on a foil lined baking sheet. Bake, uncovered, for about 20-25 minutes. Flip chicken pieces and cook another 10 minutes, or until chicken reaches an internal temp of 165 F and is no longer pink.
• Serve immediately.

LEMON HERB GRILLED CHICKEN DRUMSTICKS

Steps:

• Combine all ingredients in ziplock bag and refrigerate at least 30 minutes or overnight
• Preheat grill to 350 degrees
• Add chicken and grill for 25-35 minutes until chicken reaches internal temp of 170 degrees (flip once)

GRILLED LEMON HERB CHICKEN DRUMSTICKS (PALEO, WHOLE30)

Steps:

• Combine all marinade ingredients in a gallon size ziploc bag, and squish to combine.
• Add the chicken, and massage/rub it around to coat all the drumsticks.
• Marinate for at least 1 hour, or up to 2 days.
• Preheat your grill to medium high heat.
• Cook the drumsticks until they reach an internal temperature of 165º, about 20-30 minutes minutes, turning the drumsticks half way through grilling. Remove from heat and allow to rest for 5 minutes before serving.
• Serve with fresh lemon wedges.

BAKED BUTTERED CHICKEN DRUMSTICKS

Steps:

• Position a rack at the center of the oven and preheat to 400°.
• Pat the chicken dry using paper towels. Place the drumsticks into a shallow pan in a single layer. Season lightly with salt.
• In a small saucepan set over medium heat, melt the butter and stir in the scallions, thyme, tarragon, garlic salt, and lemon juice.
• Pour the herbed butter over the chicken, and bake, basting occasionally with the pan juice until the chicken is fork tender and cooked through, about 40 minutes. Remove from the oven and serve hot.

30-MINUTE HERB ROASTED CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 450 degrees F (230c)
• Add drumsticks to a large bowl along with olive oil, lemon juice, garlic, dried herbs and salt
• Toss to coat well and place on baking sheet
• Bake at 450 F (230c) for 15 minutes then flip chicken
• Switch oven to broil, top with lemon slices and cook for an additional 5 minutes until internal temperature of chicken reaches 165 F (74c)
• Garnish with fresh herbs and fresh lemon juice for serving

LEMONY HERB DRUMSTICKS

Steps:

• Put chicken and marinade ingredients in a gallon-size zipper-type food-storage bag. Press out air, seal and turn to mix and distribute marinade. Refrigerate at least 4 hours, but not more than 24, turning bag occasionally. Remove chicken; discard marinade.
• Grill 4 to 6 inches from hot coals 20 to 25 minutes, turning occasionally, until drumsticks are opaque near bone. Broil on broiler-pan rack 4 to 6 inches from heat source, cooking as directed.

LEMON-ROSEMARY ROASTED CHICKEN WITH CRISPY POTATOES RECIPE

Steps:

• Adjust oven racks to upper-middle and lower-middle position and preheat oven to 400°F. Heat 12-inch cast iron skillet in oven for 15 minutes.
• In large bowl, stir grated garlic, rosemary, zest, salt, pepper flakes, and 1 tablespoon oil. Add chicken pieces and toss to coat. Cover and let sit for 30 minutes.
• Meanwhile, place butter in cast iron skillet and return to oven until melted, about 2 minutes. Add potatoes, garlic, rosemary, and salt, and stir to coat. Spread potatoes out into single layer and place on lower-middle rack. Roast for 30 minutes. Remove potatoes, toss with a spoon to turn and coat with butter, then return to upper-middle rack.
• When potatoes have been transferred to upper-middle rack, prepare the chicken. Heat remaining tablespoon oil in 12-inch skillet over medium heat. Add chicken pieces, skin side down, and cook until well browned, 5 to 8 minutes. Reserve any lemon-rosemary mixture left in the chicken marinating bowl.
• Using tongs, turn chicken pieces over. Add carrots and remaining lemon-rosemary mixture to pan, and transfer to lower-middle rack in oven.
• Continue roasting until potatoes are fully cooked and golden and carrots are tender, about 25 minutes longer. As cooking time approaches end, check chicken pieces for doneness with an instant-read thermometer, removing chicken pieces as they finish cooking (155°F for breast meat, 170°F for legs and drumsticks), and keeping them warm on a plate covered in heavy duty foil. Serve potatoes and carrots with cooked chicken pieces.