Lemon Herb-Roasted Chicken Drumsticks
– serves 6 –
Adapted from Ten by Sheila Lukins
12 chicken drumsticks (3 pounds total)
Finely grated zest and juice of 2 lemons
2 tablespoons chopped fresh thyme leaves
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper, to taste
1. Rinse the drumsticks well, removing any excess fat, and pat them dry.
2. Combine the lemon zest and juice, thyme, olive oil, and salt and pepper in a large bowl. Add the drumsticks and toss to coat. Cover and set aside to marinate at room temperature for 1 to 2 hours.
3. Preheat the oven to 375°F.
4. Arrange the drumsticks in a large shallow roasting pan (use two if necessary to avoid crowding). Pour the marinade over the chicken and bake, basting occasionally, until the drumsticks are cooked through and golden brown, about 1 1/4 hours.
5. If the chicken has not browned enough, place it under the broiler, 4 inches from the heat source, and broil until browned on both sides, 2 to 3 minutes, watching carefully.
6. Transfer the drumsticks to a serving dish, or let them cool and then transfer them to a picnic container. Pour the pan juices into a small saucepan and boil until slightly thickened, about 10 minutes. Pour the juices over the chicken and let rest for 10 to 15 minutes for the flavors to develop. Serve immediately, or remove from the pan juices and pack them into your picnic basket (don’t forget the napkins).