If you’re looking for the easiest roasted chicken recipe around, look no further. I consider myself pretty adventurous in the kitchen. I’ll whip up cakes from scratch and slice ‘n dice with the best of ‘em, but for some reason the idea of roasting a chicken has always scared me [I'm aware of how pathetic this sounds].
I was doing some casual grocery shopping at Jewel [a Chicago-area chain, also known as da Jewels] when I spotted some medium-sized drumsticks out of the corner of my eye. Normally I wouldn’t have looked twice but these beauties were FOUR DOLLARS for the package, 10 drumsticks per package, in other words less than a dollar per meal! Victory dance [speaking of bargains, the apron above is a steal for $32 from Anthropologie].
So each ‘stick was about the size of a fist and two would be enough for me, four for the bf, who f.y.i. has the metabolism of a 16-year-old . He could probably eat all 10 drumsticks deep-fried in blubber and still not gain an ounce. Some guys have all the luck. Anyways, that was my deal of the day and I had to scoop them up.
I was oddly excited about my new bounty. I’d never cooked drumsticks before and there’s just something about them that seems so rustic and filling, yet undeniably simple.
Behold, the most delicious [and easy] drumstick recipe.
[photo via we heart it]
Mediterranean Chicken Drumsticks
- 4 medium-sized drumsticks
- 1 lemon
- 4 garlic cloves, chopped
- 1 tablespoon olive oil [this is for the rub only - doesn't include oil for searing chicken or drizzling on top of chicken. Normally I don't pay attention to oil measurements in recipes but I followed this exactly because you want the right balance of flavor for the rub]
- 1/4 tsp kosher salt [ditto]
- 1/8 tsp freshly ground black pepper [if you don't have a 1/8 tsp measurement, just fill half of 1/4 tsp with black pepper]
- 1/8 tsp white pepper [if you don't have white pepper just use black pepper, so it'd be 1/4 tsp black pepper total]
- 2 teaspoons Italian seasoning mix [if you have none on hand, use oregano]
Preheat oven to 425 degrees. Sprinkle a pinch of salt and pepper over chicken. Drizzle some olive oil in saute pan over medium-high heat. Wait until oil is nice and hot and sear chicken on all sides in pan. In a shallow baking dish [I used a pie tin], grate peel from lemon, squeeze out juice from 1/2 lemon, and add garlic, Italian seasoning, salt, and pepper. Stir until mixed.
The recipe I was borrowing from said to take the skin off the chicken but I left it on for added flavor. Coat chicken in mixture and arrange, bone-side up, in pan. Cover dish and bake for 30 minutes. Turn and baste chicken and drizzle a bit more olive oil and squeeze more lemon juice on top. Lower oven to 400 degrees, bake uncovered for 10 more minutes, then broil for 5 minutes.
[adapted from recipe found at allrecipes]
I served it with mashed potatoes and spicy corn [added cayenne pepper, salt + pepper to corn]. This one was a winner!
To full bellies and wallets,