Saturday, August 1, 2009

Roast Chicken Legs

There's something about drumsticks that just screams "summer" to me. I first made these last fall but I wasn't crazy about them. Because I wanted something a little different, I decided to give them another shot, and they are totally WOW-worthy. I loved these. They were so much more flavorful than the last time I made them, and they are perfect for summer or fall.

Roast Chicken Legs
(Angie Original)

1 stick butter
1/2 c. lemon juice
1 T. herbs de Provence
1 T. garlic powder
Salt & pepper
2 lbs. chicken drumsticks

Melt butter in a saucepan over medium-low heat. Meanwhile, season chicken with salt and pepper. Heat oven to 350 F.

When butter is melted, add the lemon juice & seasonings and mix well. Dip each drumstick in the butter-lemon mixture to coat. Place drumsticks on a greased baking sheet. Brush drumsticks with remaining butter mixture and top with a sprinkling of seasonings and herbs.

Place drumsticks in oven and cook for 45-60 minutes, or until chicken is cooked through and juices run clear.

  • These crisp up really well. The bottoms might be a little less crisp than the rest of the chicken legs, but if you put them on a cooling rack on a baking sheet it will allow the air to circulate a little more to get them completely crisp.
  • Using good chicken makes all the difference. The last time I made these I used a cheap, off-brand and paid the price. Paying a little more for a better product is worth it, IMO.
  • Herbs de Provence can be expensive, so if you don't have any just substitute some dried thyme and/or rosemary.
  • You can also do these on the grill, but just watch out for flair ups if the lemon-butter mixture drips down.

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