Herbed Buttermilk Chicken Drumsticks

Clock Icon 1 hour (plus marinating) |
Servings: 4-6 |
Prep: 15 minutes (plus marinating) |
Cook: 45 minutes

Ingredients

  • 2 lbs. (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) EACH salt, garlic powder and paprika
  • ½ tsp (2 mL) EACH dried thyme, dried sage, dried marjoram or dried oregano and black pepper
  • Fresh parsley for garnish

Method

  1. Whisk together all marinade ingredients.
  2. Place chicken drumsticks in a lightly greased casserole dish, large (approx. 9″ x 13”).
  3. Pour marinade over chicken. Cover casserole dish and marinate in fridge for at least 6 hours or overnight.
  4. Preheat oven to 400°F (200°C).
  5. Remove casserole dish from fridge while oven is preheating.
  6. Roast for 60 minutes, or until thickest part of drumstick meat reads 165°F (74°C) on meat thermometer and chicken is deep brown in places. If needed, broil for about 5 minutes to obtain more colour.
  7. Remove chicken from oven and let rest for 10 minutes.
  8. 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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