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 |  marinate |  ready to bake |  after baking |  |
If you're looking for a fast, easy way to bake chicken drumsticks (or thighs) and haven't really had a chance to go to the grocery store, this recipe just uses regular pantry items for seasoning. There's no breading, so they're GLUTEN-FREE. I had a package of waffle fries in the freezer, so I put those on the sheet pan with the chicken (same temperature, same length of time) and they were done perfectly when the chicken was done. You can just add a green salad ~ although I made some microwave-steamed summer squash (with salt, pepper, butter & fresh parsley). All very fast & easy!
BAKED LEMON PEPPER CHICKEN DRUMSTICKS
About 5-8 fairly large chicken drumsticks
About 1-2 TB lemon juice………………......1-2 TB extra-virgin olive oil
1 tsp. Kosher salt……………………..........…1-2 tsp. fresh ground black pepper
1 tsp. smoked paprika………………......…..1/2 tsp. garlic powder
2-3 tsp. fresh parsley, chopped
1-2 tsp. fresh lemon zest (if you have it)
***
Put the chicken drumsticks into a large zip-top baggie. Whisk together all of the other ingredients and pour into bag with chicken. Get the air out and seal shut. Squish the chicken around until it’s coated with marinate. You can bake it immediately, but it’s best if you let it marinate at least 30 minutes (actually, the longer the better. You can even refrigerate it overnight, if you want).
Preheat the oven to 375 while you get the chicken ready to bake. Line a rimmed baking sheet with foil, and spray with non-stick cooking spray.
Put the marinated drumsticks in a single layer on the prepared pan. Let them bake for 18-20 minutes; then turn them over and let them bake for another 15-18 minutes or until the chicken is baked through.
NOTE: You can also do this with CHICKEN THIGHS ~ cut the excess skin/fat off. They will probably need to bake an extra 5-10 minutes on each side.
BAKED LEMON PEPPER CHICKEN DRUMSTICKS
About 5-8 fairly large chicken drumsticks
About 1-2 TB lemon juice………………......1-2 TB extra-virgin olive oil
1 tsp. Kosher salt……………………..........…1-2 tsp. fresh ground black pepper
1 tsp. smoked paprika………………......…..1/2 tsp. garlic powder
2-3 tsp. fresh parsley, chopped
1-2 tsp. fresh lemon zest (if you have it)
***
Put the chicken drumsticks into a large zip-top baggie. Whisk together all of the other ingredients and pour into bag with chicken. Get the air out and seal shut. Squish the chicken around until it’s coated with marinate. You can bake it immediately, but it’s best if you let it marinate at least 30 minutes (actually, the longer the better. You can even refrigerate it overnight, if you want).
Preheat the oven to 375 while you get the chicken ready to bake. Line a rimmed baking sheet with foil, and spray with non-stick cooking spray.
Put the marinated drumsticks in a single layer on the prepared pan. Let them bake for 18-20 minutes; then turn them over and let them bake for another 15-18 minutes or until the chicken is baked through.
NOTE: You can also do this with CHICKEN THIGHS ~ cut the excess skin/fat off. They will probably need to bake an extra 5-10 minutes on each side.
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