Receta Dijon & Thyme Roasted Chicken Drumsticks Recipe
When I was a kid, a quick weeknight meal often included canned pineapple rings, sliced tomatoes, and Shake ‘n Bake. It was as easy as pouring the seasoning mix in a bag, adding the chicken, shaking to coat, and then baking. What I loved about Shake ‘n Bake was that my mum always used chicken thighs and drumsticks for the meal, which was perfect for a dark meat junky like myself. As an adult, I always selflessly relinquish the juicy, meaty drumsticks to my two boys. Tired of my martyr status, I decided it was time to take the proverbial bull by the horns and make a drumstick-exclusive meal. This recipe is adapted from one I found in Fine Cooking Magazine. In their recipe, whole chickens (and a larger amount of the mustard paste) are used. While I love having whole roasted chickens to pick from, using chicken pieces lends itself to an easy weeknight meal. The drumsticks are coated in a paste made of Dijon mustard, fresh thyme, and shallots. After letting the chicken rest, just pop it in the oven and – voila – tasty, succulent chicken with minimal effort.
Making the mustard paste:
In a small bowl, combine ¼ cup Dijon mustard, 2 tablespoons minced shallots, 2 cloves minced garlic, 1 tablespoon chopped fresh thyme, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper.
Preparing the chicken:
Place 8 chicken drumsticks in a large dish and liberally rub the mustard paste over the drumsticks. Cover, refrigerate, and let rest for 1-2 hours.
Roasting the chicken:
Preheat the oven to 450 degrees F. Cover baking sheet with foil and place the mustard paste-coated drumsticks on the foil. Sprinkle the drumsticks with a little kosher salt and freshly ground black pepper and drizzle a total of 1 tablespoon olive oil over top.
Roast for 20 minutes. Remove the baking sheet from the oven and drizzle an additional 1 tablespoon olive oil over the drumsticks. Turn the oven down to 350 degrees F and put the baking sheet back into the oven, rotating the pan. Roast for an additional 10 minutes, then baste the drumsticks with the juices on the foil. Roast for another 10-20 minutes, or until the outside of the chicken is deep golden brown. The internal temperature of the chicken should be 170 to 175 degrees F when a thermometer is inserted into the thickest part of one of the drumsticks and the juices run clear. Let the chicken rest for about 10 minutes before serving.
- Other chicken drumstick recipes:
- Simply Recipes’ Breaded & Baked Chicken Drumsticks
- Yum Sugar’s Roast Chicken Drumsticks with Garlic
- Nook & Pantry’s Buffalo Chicken Drumsticks
- Dijon & Thyme Roasted Chicken Drumsticks
- Adapted from Fine Cooking Magazine
- Mustard paste:
- ¼ cup Dijon mustard
- 2 tbsp minced shallots
- 2 cloves garlic, minced
- 1 tbsp chopped fresh thyme
- ½ tsp salt
- ½ tsp freshly ground black pepper
- Chicken:
- 8 chicken drumsticks, skin on
- Kosher salt & freshly ground black pepper
- 2 tbsp olive oil
Making the mustard paste:
In a small bowl, combine Dijon mustard, shallots, garlic, thyme, salt, and pepper.
Preparing the chicken:
Place chicken drumsticks in a large dish and liberally rub the mustard paste over the drumsticks. Cover, refrigerate, and let rest for 1-2 hours.
Roasting the chicken:
Preheat the oven to 450 degrees F. Cover baking sheet with foil and place the mustard paste-coated drumsticks on the foil. Sprinkle the drumsticks with a little kosher salt and freshly ground black pepper and drizzle a total of 1 tablespoon olive oil over top. Roast for 20 minutes. Remove the baking sheet from the oven and drizzle an additional 1 tablespoon olive oil over the drumsticks. Turn the oven down to 350 degrees F and put the baking sheet back into the oven, rotating the pan. Roast for an additional 10 minutes, then baste the drumsticks with the juices on the foil. Roast for another 10-20 minutes, or until the outside of the chicken is deep golden brown. The internal temperature of the chicken should be 170 to 175 degrees F when a thermometer is inserted into the thickest part of one of the drumsticks and the juices run clear. Let the chicken rest for about 10 minutes before serving.
Serves 4-6
chicken,
drumsticks,
roasted