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These roasted chicken drumsticks are slathered and cooked with a savory Dijon and herb sauce. Serve with a pile of mashed potatoes and roasted veggies for the ultimate comfort meal.
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.
The recipe:
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
Printable Recipe
Dijon & Thyme Roasted Chicken Drumsticks Recipe
These roasted chicken drumsticks are slathered and cooked with a savory Dijon and herb sauce.
5 from 1 vote
Print Pin Rate
Course: Entrees
Cuisine: American
Keyword: Poultry Recipes
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Resting Time: 1 hour hour
Total Time: 1 hour hour 55 minutes minutes
Servings: 4 to 6 Servings
Calories: 321kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
Mustard paste:
- ¼ cup Dijon mustard
- 2 tablespoons minced shallots
- 2 cloves garlic minced
- 1 tablespoon chopped fresh thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Chicken:
- 8 chicken drumsticks skin on
- kosher salt & freshly ground black pepper
- 2 tablespoon olive oil
Instructions
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.
Notes
Adapted from Fine Cooking Magazine
Nutrition
Calories: 321kcal | Carbohydrates: 3g | Protein: 28g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 139mg | Sodium: 626mg | Potassium: 387mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 3.9mg | Calcium: 34mg | Iron: 1.5mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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What a brilliant idea to use thyme - I'm always pairing chicken with tarragon but can't wait to try this. We have a houseful for New Year so I will definitely do this; perfect for a cold night! Thanks!
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Mae
Those are some juicy-looking chicken legs!
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