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TV Personality, Chef, Cookbook Author, Blogger, Spokesperson, Nutritionist
Hello friends, and welcome to my kitchen! I'm excited you're here, and I'm thrilled to share my recipes, tips, and strategies with you. My goal is to make your culinary journey easier, quicker, and a lot more delicious!
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Super moist chicken drumsticks with a sublime crispy skin. There's a hint of lemon and garlic in every juicy bite, and this dish is made with a handful of everyday ingredients!
These drumsticks are impossibly easy, but they cook up with a glossy, caramelized exterior that makes them restaurant quality. The marinade is made in a freezer bag, which means there's no cleanup. Then, the chicken is cooked in the oven - so there's no tending to anything on the stovetop. And, of course, the baking sheet is lined with parchment paper or foil, so there's no cleanup after cooking either!
I'm clearly obsessed with these drumsticks; can you tell? First, I totally cherish the ease of preparation and cooking. Then, the lack of cleanup is beyond helpful. But it's the combination of moist meat and crispy skin - both laced with lively lemon and tangy garlic that brings the whole experience to the next level. Chicken leg meat is rich, so it partners perfectly with the vibrance of lemon and garlic.
Does this recipe work with chicken breasts and thighs? Absolutely! Lemon and garlic are a marriage made in heaven, so all varieties of chicken are better when enhanced with their partnership. I recommend cooking breasts and thighs with the skin on for the ultimate in juiciness. If you prefer, you can always remove the skin after roasting/before serving. Just remember, all chicken needs to come to an internal temperature of 165 degrees.
Easy Garlic-Lemon Drumsticks
1/4 cup olive oil
1/4 cup light brown sugar
3 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground black pepper
10-12 chicken drumsticks
Cooking spray if using foil
Chopped fresh parsley for serving, optional
Instructions:
In a large zip-top bag, combine the olive oil, brown sugar, lemon juice, Worcestershire sauce, garlic powder, onion powder, salt, paprika, and black pepper.
Add the chicken drumsticks, seal the bag and massage the marinade into the chicken for about 10 to 15 seconds.
Refrigerate the chicken in the bag for at least 30 minutes, and up to 12 hours (the longer the chicken marinates, the better the flavor!).
Preheat the oven to 400 degrees. Line a large baking sheet with foil or parchment paper. If you're using foil, spray it with cooking spray.
Arrange the chicken drumsticks on the prepared pan and spread out in single layer. Discard the remaining marinade.
Bake for 20 to 30 minutes, until the chicken is cooked through (the internal temperature should reach 165 degrees).
Top with parsley (if using) and serve.
Serves 4-6
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The essential cookbook for fast, easy weeknight cooking. My unique Round 1 and Round 2 strategy transforms delicious dinners into mouth-watering second-night meals! And wait until you see my 25 tips for creating a functional kitchen!
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