Monday, February 20, 2012
Dressed Up Drumsticks
Ever since I was a kid, I've been a fairly clean eater. When my mother would make cookies, she would let me have a beater. Then she would lovingly put a dollop of batter on my nose thinking it was so cute. I would burst into tears. Wipe it off, and I was back to a happy camper.
Same story now. To this day, ribs, drumsticks or other saucy finger food are not my first choice. I'm not hoity-toity, I just liked to wash my hands after playing in the dirt.
But here's to Laurie from Simply Scratch for getting me out of my shell again. After you see the recipe you'll be getting out of yours too. And, if you are a saucy ribs and anything on a stick kind of a person, you'll like this recipe for switchin' it up. Okay, now list your top 5 savory flavors in your head.
Did you do it?
If garlic, parmesan, basil and crispy chicken skin aren't in there, they will be.
Laurie called this Pamesan Garlic Drumsticks. I'm calling mine Dressed Up Drumsticks. These drumsticks are just laced in flavor. So many layers. And they're quick and easy in the oven. No grill or stove top mess. The only thing I really changed was a little less salt. With the parm, sea salt and seasoned salt, I really want to be able to taste all of the different favors going on!
1/2 teaspoon dried Oregano
1/2 teaspoon Rosemary, I used fresh
1/4 teaspoon ground Cumin
1/4 teaspoon Kosher or Sea Salt
2 Chicken Drumsticks
All Dressed Up:
1 1/2 tablespoons Extra-Virgin Olive Oil
1 tablespoons minced Fresh Basil
1 garlic clove, finely minced
1/8 cup grated Parmesan Cheese
1/4 teaspoon Seasoning Salt
Heat your oven to 425. Ideal for crispiness.
Mix your rosemary, oregano, cumin and salt together.
Mix them together and rub on drumsticks. Rub it in everywhere. Like a mom puts sunscreen on her kids... every last place gets some rub!
Bake them at 425 for about 35 to 40 min. Roasted chicken with the bone in makes for such good flavor. I'm a chicken breast girl like the rest of most of you purists out there, but I'm quickly learning that 1) the bone adds so much for flavor and moisture to the meat and 2) left over bones are always great to freeze and make stock later.
While they are baking, combine your remaining ingredients to make the saucy herbatious goodness.
Here's your parm, basil and garlic.
Add your seasoned salt and olive oil.
Just look at that. Ready. Set. Salivate.
Here's your chicken, hot and ready. Now you COULD eat it like this. It would be fabulous no doubt. But why settle for heels when you have pearls and a scarf that match?! She could.... go.... all.... the....way!!!!
I'm giggling as I write, remembering how good this was.
I paired it with kale chips (NEW LOVE!) and my garlic cauliflower.
Brace yourself, these are some serious drumsticks. But then again, we take our chicken very seriously around here.