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Honey Herb Chicken Drumsticks are just the right balance of sweet, herby, zesty flavors and require very little effort to make! These simple baked chicken drumsticks are the perfect main dish for any night of the week and also double as a low-carb appetizer.
I picked up a package of 3 and a half pounds of chicken legs at my local grocery store for less than $5 and turned it into what humbly I consider to be one of the best chicken drumstick recipes I’ve ever made.
Perfect for busy weeknights, meal prep, or serving guests, these tender, juicy chicken drumsticks come with the most amazing crispy skin. Can we all agree the skin is the best part?
Drumsticks:Bone-in skin on chicken drumsticks are the reason we’re all here! This budget friendly cut of chicken is so versatile! If you prefer using chicken wings or bone-in chicken thighs, go ahead and make the swap.
Avocado Oil:A little oil is needed to protect the chicken during the baking process so that it stays nice and moist and doesn’t burn. The healthy fat from the avocado oil also adds flavor to the marinade. Switch it for extra virgin olive oil if you’d prefer.
One of the first things I ever learned to cook was how to cook chicken drumsticks. These chicken drumsticks are tender, juicy and gorgeously brown! The marinade that is used in this recipe is super versatile and can be used on practically anything else!
Chicken breast may be all the hype but I have always been a drumstick girl myself. In fact, I can probably eat 3-4 drumsticks myself, sometimes more. I have been roasting and grilling drumsticks since I was 12. My mom originally taught me how to roast chicken drumsticks when I was 12. She marinaded them in copious amounts of lemon, mayo, garlic, salt and black pepper. The result was plump, tender and golden brown drumsticks.
These glorious and tender grilled drumsticks are another brilliant example of drumsticks done right.
Why Do We Marinade
When my mom taught me how to roast chicken drumsticks she said, “Marinade Mila, it’s always in the marinade.” I use the term “taught” here very loosely because my mom just let me watch her and occasionally gave me tidbits from her self taught wisdom. But no matter what she placed in the oven or on the grill, unless it was a plain burger or hot dog (which did not happen often since I was raised in a Russian household and this was not a dinner for us) it was marinaded.
Marinading in a ziplock bag is the best for coating the protein evenly and for easy clean-up!
Flavor Components
For this recipe, I went back to what my mom did when she taught me how to roast chicken drumsticks. Mom always did the Russian choice…good ole’ mayo.
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