For some, the lemon, garlic, and thyme flavor combination is old news. For me though, having grown up on standard-issue American supermarket fare, it's downright exotic. Bright, herbaceous, pungent, perfect for helping bring out chicken's inner badass.
I've been leaning on chicken drumsticks a lot lately, having found I can get them high-quality - free-range and hormone/antibiotic-free - for not too expensive. Kick yourself down an easy marinade, let it work its magic on the chicken in the fridge for a couple hours, finish them off in the oven, and you're set.
Lemon Thyme Chicken Drumsticks
A bright, herbaceous, garlicky marinade with classic flavors. The smell alone will have your mouth watering. Splurge on some high-quality chicken... you'll be able to taste the difference.
Yield: Serves 4-6
Ingredients
- 1/2 cup olive oil
- 6 garlic cloves, thinly sliced
- Zest and juice of 1 lemon
- 2 teaspoons fresh thyme leaves, minced
- Several sprigs of thyme
- 12 chicken drumsticks
- Kosher salt and freshly ground pepper, to season
Directions
- Add olive oil, garlic, lemon zest and juice, and thyme leaves to a large mixing bowl. Season with salt and pepper. Whisk well, taste, season more if necessary.
- Peel the skins back on chicken drumsticks. Place in a large freezer bag and pour in marinade. Seal bag, place on a large plate, and refrigerate for as long as possible, up to 6 hours.
- Remove chicken from fridge and preheat oven to 375. Place drumsticks on a baking sheet (or two if necessary). Pull chicken skins back up and drizzle marinade over drumsticks. Place garlic and fresh sprigs of thyme on top of drumsticks.
- Roast chicken in oven for 30-40 minutes, until done - juices should run clear when pierced with knife.
- If you like, you can finish under the broiler for a minute or two for golden-brown color. Otherwise let cool and enjoy!