It doesn't get much easier than these savory Roasted Lemon Chicken Drumsticks. They are full of lemon and herb flavor and practically fall off the bone tender and juicy.
Keyword: lemon garlic chicken, pan roasted chicken
10Chicken Drumsticksskin removed
1large lemonjuiced and zested
Pat chicken dry and place into a 1-gallon Ziploc bag.
In a small bowl, whisk together remaining ingredients. Pour over chicken and seal the bag, squeezing out as much air as possible. Massage marinade into the chicken. Refrigerate for at least 2 hours, or preferably overnight. (If all you have is 30 minutes, that's fine - just remember the longer the marinade time, the more tender and juicy the chicken).
When ready to cook, let chicken come to room temperature (about 20 minutes). Preheat oven to 425 degrees. Arrange chicken on a foil lined baking sheet. Bake, uncovered, for about 20-25 minutes. Flip chicken pieces and cook another 10 minutes, or until chicken reaches an internal temp of 165 F and is no longer pink.
The longer you can marinate, the better. At least 2 hours is best or up to 24 hours.
Discard any leftover marinade – do not brush onto cooked chicken or re-use.
Use nonstick foil or spray the foil with cooking spray. Don’t be afraid to spray it even if you are using nonstick foil.
As much as I love chicken skin, I prefer to remove the skin from the chicken legs for this recipe. If using chicken thighs, you can decide whether to leave it on or remove it or use boneless chicken thighs.
Bonus tip: When you bring chicken home from the store, prep marinades and place the meat and marinade together in freezer bags. Keep in the freezer up to 3 months, and pull out to thaw in the fridge overnight. As the meat is thawing, it will be soaking up the flavors of the marinade!