Description
These Juicy Herb Roasted Chicken Drumsticks are a perfect blend of fresh herbs, garlic, and a hint of honey, resulting in tender, flavorful meat with irresistibly crispy skin. Marinated and then oven-roasted to golden perfection, they make a delicious and satisfying meal perfect for any night.
Ingredients
Scale
Chicken
- 8 pieces Chicken drumsticks (fresh, plump)
Marinade
- 2 tablespoons Olive oil
- 4 cloves Garlic (freshly minced)
- 2 tablespoons Fresh rosemary (chopped)
- 2 tablespoons Fresh thyme (chopped)
- 1 teaspoon Salt
- 1 teaspoon Black pepper (freshly ground)
- 1 teaspoon Lemon zest
- 1 teaspoon Paprika
- 1 tablespoon Honey
Instructions
- Marinating: In a large bowl, whisk together olive oil, minced garlic, chopped rosemary, thyme, salt, black pepper, lemon zest, paprika, and honey until the mixture is fragrant and well combined. This marinade will infuse the drumsticks with deep savory and slightly sweet flavors.
- Coating the Chicken: Add the chicken drumsticks to the bowl and toss them thoroughly in the marinade to ensure every piece is evenly coated. Cover the bowl and refrigerate the coated drumsticks for at least 30 minutes, and up to 2 hours, to allow the flavors to penetrate the meat fully.
- Preheating the Oven: About 10 minutes before roasting, preheat your oven to 425°F (220°C) and position the oven racks to the center to guarantee even cooking and optimal skin crispiness.
- Preparing for Roasting: Line a baking sheet with foil or parchment paper for easy cleanup. Arrange the marinated drumsticks on the sheet, placing them skin-side up and spacing them evenly to allow hot air to circulate around each piece.
- Roasting the Drumsticks: Place the baking sheet in the preheated oven and roast the chicken drumsticks for 35 to 40 minutes. Turn them once halfway through the cooking time to promote even browning and crispness. The drumsticks are done when the skin is golden brown and the juices run clear when pierced.
- Resting and Serving: Remove the drumsticks from the oven and transfer them to a platter. Let them rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist and tender meat.
Notes
- Marinating for longer than 2 hours is not recommended to prevent the citrus and herbs from overpowering the chicken.
- If you don’t have fresh herbs, dried rosemary and thyme can be used, but use about 1 teaspoon each instead of 2 tablespoons.
- For extra crispy skin, pat the drumsticks dry before applying the marinade.
- Serve with roasted vegetables or a fresh salad for a complete meal.
- You can substitute honey with maple syrup or agave nectar for a different sweet profile.
