You will love this super simple chicken drumsticks recipe! It is so easy to throw together.
Meat is one of my least favorite things to cook. I am paranoid about raw meat and bacteria. And once it is cooked, there is usually a gross dish of animal fat to discard after it cooks. Bleh.
But meat can sure taste good and make a meal more filling!
And I especially loved how these simple chicken drumsticks tasted! The skin got nice and crispy and the inside was tender, juicy, and flavorful. It only took a few simple ingredients. No turning them over or adding sauce in the middle of the cooking time. Just pop them in the oven and finish making the rest of the meal while they cook.
Simple Chicken Drumsticks (in the Oven) Recipe
- 8 frozen chicken drumsticks (if they are thawed, the cooking time will probably be a little shorter)
- extra-virgin olive oil (about 1-2 Tbsp.)
- garlic powder
- Preheat the oven to 350 degrees F. and pull out a glass 9×13 inch sized baking dish.
- Place the frozen drumsticks in the baking dish, then one by one, run them under warm water and place back into the dish. Once they have all been rinsed, pat dry with a few paper towels. It’s important to dry your meat if you want the skin to get crispy.
- Drizzle the olive oil over the drumsticks, then sprinkle with salt, pepper, and garlic powder. You’ll have to eye how much of the seasonings you think would taste good. I would try to err on the side of not enough salt instead of too much salt. You can always add more later if needed.
- You can do this step bare-handed or put on some disposable gloves. Rub the oil and seasonings all over the chicken drumsticks. Once they are all nice and shiny, then put them in the preheated oven.
- Bake for about 1 hour and 15 minutes (longer if you have huge drumsticks). They may even be done before that, but just be sure to check that they are cooked thoroughly before eating. No one wants to eat questionable chicken!
Now, I have to tell you, one of my favorite dinners is baked chicken drumsticks with steamed veggies and mashed potatoes. Tonight we did Israeli-style Couscous instead of mashed potatoes. It is easier and quicker to make and my kids love it! I don’t know why, but they always eat it when I make it.
Maybe it’s because of the variety of colors.
My husband once told me why M&M’s aren’t all just brown like chocolate. He said people often eat more of something if there is variety. So maybe that’s why the variety Israeli-style Couscous is a winner around here. And it went great with these simple chicken drumsticks and steamed broccoli and carrots. 🙂 You can also try making this chicken with BAKED YAMS. So yummy.
*Inspired by THIS recipe.