Herb & Garlic Oven Baked Chicken Drumsticks

DSCN3633These Herb & Garlic Chicken Drumsticks are super delicious and extremely easy to make! They are great for those busy nights or when you are having company over because they require minimal work. Please keep in mind that they do require to marinate for at least 8 hours, so it is best to marinate over night and they bake for about 1.5 to 2 hours so whenever you are ready for dinner you can just pop these in the oven 2 hours in advance. I came up with this recipe on my own by putting a bunch of stuff together that I thought would make a great marinade. I have made these yummy drumsticks several times, and a few times for dinner guests and they are always a big hit. Even my picky, almost vegetarian, 4 year old enjoys these. I usually pair them with a salad and some mashed potatoes or rice to make the perfect meal.

Herb & Garlic Oven Baked Chicken Drumsticks {Makes about 14 Drumsticks, Average serving is 2 Drumsticks, Serves 6-7}

Ingredients:

  • 5 LB Chicken Drumsticks (About 14 Drumsticks)
  • 3 Tablespoons Mayonnaise (I prefer Hellmann’s Brand)
  • 2 Tablespoons Lawry’s Herb & Garlic (with lemon juice) Marinade Sauce
  • 1 teaspoon McCormick Montreal Chicken Seasoning
  • 1 teaspoon Mrs.Dash Seasoning
  • 1 teaspoon Lawry’s Seasoned Salt
  • .5 teaspoon Garlic Powder

Directions:

1) Wash the Chicken Drumsticks, I wash them one by one. Then put them in a large bowl and drain any water from the bowl.

2) Put the mayonnaise in the bowl and mix the chicken with the mayonnaise to get it all over the drumsticks. Then add the Lawry’s herb & garlic marinade sauce and mix the chicken again. Then add all the spices, The Montreal chicken seasoning, Mrs.Dash. Lawry’s seasoning salt, and garlic powder. Do not add additional salt as there is plenty of salt in the seasonings already! Mix the drumsticks well with all the seasonings so that all drumsticks are evenly seasoned and ready to marinate.

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3) Cover the bowl with a lid or foil and let stand for 1 hour in room temperature and then refrigerate for at least 8 hours. I usually marinate the chicken drumsticks the night before so that they are marinated and ready to be baked in time for lunch/dinner the next day.

4) When you are ready to bake the chicken drumsticks, put them on a baking tray with foil, and bake on 350 degrees in the oven for about 1.5 to 2 hours, depending on how well done and crispy you like your drumsticks to be. I usually do 1.5 hours.

The chicken drumsticks can be kept in the warming drawer in the oven until ready to serve. This is great if you are getting the other sides ready.

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*I usually serve these with mashed potatoes and pour the gravy that the juice from chicken drumsticks make onto the mashed potatoes because it tastes great!

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