Herbed Buttermilk Chicken Drumsticks
1 hour (plus marinating) |
Servings:
4-6 |
Prep:
15 minutes (plus marinating) |
Cook:
45 minutes
Herbed Buttermilk Chicken Drumsticks
1 hour (plus marinating)
Servings:
4-6
Prep:
15 minutes (plus marinating)
Cook:
45 minutes
Herbed Buttermilk Chicken Drumsticks
1 hour (plus marinating)
Servings:
4-6
Prep:
15 minutes (plus marinating)
Cook:
45 minutes
Ingredients
Ingredients
- 2 lb (1000 g) 12 drumsticks
Marinade:
- 1 cup (250 ml) 3.25% MF buttermilk
- 1 Tbsp (15 ml) olive oil
- 1 Tbsp (15 ml) Dijon mustard
- 1 Tbsp (15 ml) BeeMaid Honey
- 1 Tbsp (15 ml) chopped fresh rosemary, or 1 tsp (5 ml) dried
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) paprika
- ½ tsp (2.5 ml) dried thyme
- ½ tsp (2.5 ml) dried sage
- ½ tsp (2.5 ml) dried marjoram, or ½ tsp (2.5 ml) dried oregano
- ½ tsp (2.5 ml) black pepper
- Fresh parsley for garnish
Method
- Whisk together all marinade ingredients.
- Place chicken drumsticks in a lightly greased casserole dish, large (approx. 9″ x 13”).
- Pour marinade on top of chicken. Cover casserole dish and marinate in fridge for at least 6 hours or overnight.
- Preheat oven to 400°F.
- Remove casserole dish from fridge while oven is preheating.
- Roast for 60 minutes, or until thickest part of drumstick meat reads 165°F on meat thermometer and chicken is deep brown in places. If needed, broil for about 5 minutes to obtain more colour.
- Remove chicken from oven and let rest for 10 minutes. Garnish with parsley, if desired.
Tips
Use full-fat 3.25% buttermilk.
Use a meat thermometer to determine doneness, as oven temperatures vary.
Chicken drumsticks are cooked when a meat thermometer inserted into the thickest part of the meat read 165°F (74°C).
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Notes
Use full-fat 3.25% buttermilk.
Use a meat thermometer to determine doneness, as oven temperatures vary.
Chicken drumsticks are cooked when a meat thermometer inserted into the thickest part of the meat read 165°F (74°C).