These drumsticks are speckled with lemon peel, freshly ground pepper and garlic for a delicious flavor that is perfect for Spring. Throw that lemon garlic salt out (usually loaded with MSG) and taste the real flavor of lemon and garlic!
Drumsticks are a frugal meat cut, so it’s easy on the budget and it’s a quick main dish too. It takes just a few minutes to throw the marinade together, and then it’s just a matter of sticking it in the oven. A simple and nourishing dish that is really very nice.
Speaking of simple and nourishing, don’t forget about our carnival coming up! Please share next Thursday how you keep meals simple and nourishing.
And make sure you come back next week for more posts about lacto-fermentation too! I’ve loved getting everyone’s thoughts on my two posts about it so far! (Benefits and Comparison of Methods )
Lemon Garlic Drumsticks
Serves 3 (two drumsticks per person)I’ve skipped the marinading time before and they are still wonderful without it. But they do have a more full flavor if you marinade longer. I’ve brought these twice on a picnic, and they were delicious cold too!
6 drumsticks (about two pounds)
Marinade:
2 teaspoons dry mustard
3 large garlic cloves, peeled and finely minced
1 teaspoon sea salt
Lots of freshly ground pepper
Zest of one large organic lemon (about 1 tablespoon)
Juice of about half of the lemon
3 tablespoons olive oil1: Combine marinade ingredients and mix well. Rinse and drip dry drumsticks. In a large ziploc or bowl place drumsticks and pour over marinade. Mix to combine well. Place in refrigerator, covered and marinade for a 2-12 hours.
2-When ready to cook, preheat oven to 375 degrees. Place drumsticks in a small casserole dish and bake for about 45 to 55 minutes, or until done. The juices should run clear when pierced with a knife.
Enjoy!
See! I told you it was simple! I also wanted to let you all know that there is a wonderful give away going on at the No GMO Challenge. A 100 dollar gift certificate for US Wellness Meats! Check it out!
{ 12 comments… read them below or add one }
I am wondering where you find pastured drumsticks. Do you have a farmer who sells just the drumsticks? The only chicken I can find that’s pastured around here is whole or halves. They look delicious, though!
I was wondering the same thing myself – although I am looking forward to using this marinade for an ENTIRE chicken before roasting.
These look wonderful! I love lemon and garlic~ will be giving this a try on a whole chicken, too.
~Wardeh
Shannon and Meg,
I actually don’t have a source as of yet (yes, shockingly, I just use one step up chickens raised in small farms without antibiotics, though not pastured). However, some friends buy whole pastured chickens and cut them up themselves. It’s a lot of work, but they find it worth it!
I bet doing this marinade would be great on a whole chicken! I might try that myself!
I love this site. Your recipes are so great. Thanks!
Kimi, This looks delicious and now I know just what to do with the chicken legs I bought at the store! Thanks for sharing your recipes. Also, I am enjoying learning about fermenting and your experiences.
Blessings,
Debbie
Gloris and Debbie,
Thanks for your sweet comments! I am looking forward to sharing more about our fermenting adventures.
YUM! That sounds AMAZING! I will definitely try this one. It sounds like an easy one that would be awesome for company. Thanks for sharing!!
And don’t forget to save the bones for broth! Yum, thanks for the recipe.
I just wanted to say we had these for the first time last night and they were a big hit -t hanks!
Could you please update the eggplant and tomato curry recipe when you have a second? It keeps linking to the chicken recipe. It was so good and I have been wanting to make it again, thanks so much!!
Hi
I think the link to the eggplant and tomato curry is broken as it leads me here.