Lemon Thyme Drumsticks

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Lemon Thyme Drumsticks 1

Lemon Thyme Drumsticks 3

This was my first time to ever cook a chicken drumstick!  In fact, I think it might also be the only time I’ve ever eaten one that wasn’t fried.  It was a nice change of pace from the usual chicken breast we eat around here.  I like the darker meat because it’s so tender and juicy!

My favorite thing about this meal is its simplicity.  It only requires FOUR ingredients (and you might already have a couple in your kitchen).  So not only is this meal simple, it’s also budget-friendly!  You can make this whole recipe for only a few bucks!  One thing to be aware of as you are planning your meals is that this recipe does require marinating overnight, and about another hour in the oven.  So plan ahead!

I really liked the flavors of the lemon and thyme together.  It definitely complimented the chicken nicely.  My only complaint is that the marinade didn’t really penetrate the meat a whole lot.  Most of the flavor was in the skin and not down in the meat.  Regardless, the chicken was still quite tasty!

Lemon Thyme Chicken

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Source:  Main St. Cuisine

Serves: 3 (2 drumsticks each)

6 chicken drumsticks
Finely grated zest and juice of 1 lemon
1 tbsp fresh thyme leaves, chopped
1 tbsp extra virgin olive oil
Kosher salt and freshly ground black pepper

Combine the lemon zest, juice, thyme and olive oil in a small bowl.  In a shallow dish, place the drumsticks and then add the marinade.  Using tongs, turn the drumsticks in the marinade to coat.  Sprinkle with salt and pepper.  Cover tightly with plastic wrap and refrigerate for at least 4-6 hours, turning chicken at least once. (I think, the longer the better so I did mine the night before and it marinated all night and most of the next day).

Preheat oven to 375 degrees.  Arrange the drumsticks in a large shallow roasting dish.  Pour the marinade over the chicken and roast in the oven for 60 minutes or until done, turning the chicken in the marinade or basting occasionally with a brush.

Transfer the chicken to a serving platter.  Pour any pan juices into a small saucepan and boil until slightly thickened, about 10 minutes.  Pour over chicken and serve.

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