Chicken On The Bone
This recipe is a true staple in our house hold. My kids are carnivores and love to eat these with their hands. They can be really messy or easily cut off the bone for a more presentable devouring.
Chicken on the bone, also known as drumsticks, are a great all family meal and easy enough to prep ahead for a large gathering.
You definetely want to let them marinade for 12 hours, and up to 24 hours, the longer the better! They absorb so much flavor, and for added flavor reserve the marinade and baste with a pastry brush every 5-8 minutes.
Whatever you do, do not forget the paprika! This makes them crisp. I sprinkle it on just before you BBQ or bake. If you are going with the marinade basting approach for added flavor, then mix your paprika into the excess marinade as well as sprinkle on all sides.
Serve hot or cooled off, they are delicious no matter what, and great as left overs!
Don’t forget to tag @colellafarms when you make this delicious dish!
RECIPE
Ingredients:
12 Drumsticks
1/4 Cup Olive Oil
4 Garlic Cloves
3TBSP Lemon Juice
2 TBSP Dried Parsley
2 TBSP Dijon Mustard
1 TBSP Dried Dill
1 TBSP Salt
Pepper to taste
Paprika
Equipment:
large bowl & whisk
baking tray
Directions:
Put all ingredients except drumsticks and paprika in a large bowl.
Mix well with a whisk.
Roll drumstick in mixture so that it is fully covered in marinade, repeat for all drumsticks.
Position the drumsticks with meatiest part down.
Cover with plastic wrap and put in the fridge for up to 24 hours.
When ready to cook, pre-heat over to 400F or turn on BBQ.
While the oven or BBQ heat up, place the drumsticks on a pan or plate, sprinkle with paprika.
Cook for 15 minutes, flip over and sprinkle with more paprika.
Return to the oven or BBQ, cook for another 15 minutes.
If in the oven, broil for the last 5 minutes.
Notes:
For added flavor, use a pastry brush to baste drumsticks every 5 minutes.
paprika will make the drumsticks crisp, do not forget this key ingredients!
