Lemon and Herb Chicken Drumsticks
Chicken drumsticks marinated in lemon, garlic, and fresh herbs, then roasted until golden and tender.
Ingredients
For the Chicken:
2 lbs chicken drumsticks (about 8–10 pieces)
2 Tbsp butter or tallow (melted, for roasting)
Salt and black pepper, to taste
For the Marinade:
¼ cup olive oil
2 Tbsp lemon juice (freshly squeezed)
1 Tbsp lemon zest
3 cloves garlic, minced
2 tsp fresh thyme (or 1 tsp dried)
2 tsp fresh rosemary, chopped (or 1 tsp dried)
2 tsp fresh parsley, chopped
½ tsp paprika
½ tsp chili flakes (optional, for heat)
Optional Garnish:
Fresh parsley or dill, chopped
Extra lemon wedges
Macronutrients
(per serving, serves 4)
Protein: 32g
Fat: 17g
Carbs: 2g
Preparation
In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, herbs, paprika, chili flakes, salt, and pepper. Add chicken drumsticks, toss to coat well, and marinate at least 1 hour (up to overnight in the refrigerator).
Preheat oven to 400°F. Place drumsticks on a parchment-lined baking sheet. Drizzle with melted butter or tallow. Roast 35–40 minutes, flipping halfway, until chicken is golden and reaches 165°F internal temperature.
For extra crispy skin, broil 2–3 minutes at the end.
Garnish with fresh parsley and lemon wedges. Serve hot with roasted vegetables or a crisp salad.
All unbroken but done with intention. This is half my best Cindy (in 2008) going for rounds rather than intention.