I bought chicken drumsticks this week because they are cheap. They are a bit difficult, though, aren't they? I don't mean difficult to make, because this was dead easy, but difficult to eat, especially for picky kids who can't tolerate the bits of tendon and fat in there with the good stuff. My kids were good sports about it, though, and even seemed to enjoy these. I think it's just a matter of exposure; the kids need more drumsticks, fewer breasts, on the menu. The lemon-rosemary marinade, from , penetrates the chicken to add that perfect burst of acidity to the rich dark meat.
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I started by mi up the marinade: the juice of 1 lemon, 1 minced garlic clove, 1/2 teaspoon salt, a few grinds black pepper and 2 tablespoons chopped fresh rosemary. I put the drumsticks in the marinade and turned them around to cover, then refrigerated for an hour. When I was ready to bake them, I heated the oven to 425F and baked the drumsticks until they had reached an internal temperature of 175F, about 50 minutes.
This smelled so awesome while baking that the kids were sitting at the table, waiting for it to arrive. As I mentioned above, the drumsticks were challenging, but the meat was so good that both kids ate a lot.
More of this inexpensive, flavorful cut: