Baked Chicken Drumsticks

 

At the weekend I thawed out what I thought was some chicken leg quarters, but what ended up to be chicken drum sticks.  I remember when I first moved into my place there was a good special on whole roasting chickens so I bought a couple of them and cut them up into pieces for freezing.

This is actually quite an economical way to buy and eat chicken. $15 might seem like a lot to pay for a chicken, but when you break it down into pieces  it becomes much more reasonable.

 

One small roasting chicken will give you four chicken breast quarters, two drumsticks, two thighs, two whole unsplit wings and pieces to make soup such as the back and center breast.  

For a person living on their own, that equates to about 6 meals, which is a great economy.  Anyways, I must have cut up two chickens so when I thawed the package out there were four drumsticks in the package.  Just enough for two hungry eaters, or four small eaters. (depending on what you choose to serve with them)

 

I confess the drumstick itself has never been one of my favorite parts of the chicken. I favor the thigh or the breast, and always the wing.  I am not sure why that is.

I had to cook them though. I was actually really pleased with the results. They were tender, juicy and flavorful. Perfectly cooked.  I ate two on the day and then stripped the other two to make Chicken Fried Rice the day after. 

 

They really were perfectly cooked. The skin nice and crisp. The meat juicy.

They were also very well flavored with a nice mix of seasonings and spices.  Garlic, onion, paprika, oregano, salt, pepper and chipotle chili for a bit of a spark. I would even go to far as to call them finger licking good! 

 

 

WHAT YOU NEED TO MAKE BAKED CHICKEN DRUMSTICKS

    

Its very simple really. There is nothing complicated here. You can amp everything up to feed more if you wish, but quantities are given for four drumsticks, enough to feed two people.

• 4 chicken drum sticks (bone in, skin on)
• 1/2 TBS paprika
• 1 tsp salt
• 1/2 tsp garlic powder (not salt)
• 1/2 tsp onion powder (not salt)
• 1/2 tsp oregano flakes
• 1/4 tsp chipotle chili powder
• 1/4 tsp black pepper
• 2 TBS light olive oil 

 

Do make sure you use the powders for the onion and garlic, and not the salt. Using salt would make them far too salty.  I did use sweet paprika.

Chipotle chili powder is a bit smoky, which is a nice touch, but you can use regular chili powder if that is all you have. I used leaf oregano. If you have powdered oregano, cut the quantity in half at least.

 

It truly is much cheaper to buy whole chickens and cut them up yourself.  I have been doing this for years.  Its really very easy when you have a good pair of kitchen scissors and some good knives.

I keep saying I am going to do a tutorial here on how to do that and I never get to it. Watch this space! It is something which I learned how to do in college and I have been doing it ever since. 

 

Once you learn how to cut up your own chickens you will never look back. Trust me on this. In the meantime you can get some excellent instructions on how to do that here. 

There is even a video, which is more than you will get here. I wish I did know how to do videos, but alas, I don't. 

 

HOW TO MAKE BAKED CHICKEN DRUMSTICKS.

Nothing could be easier really. You could apply this method to any cut of chicken although the times would vary greatly. 

Small bone in chicken breasts will take 40 minutes (large 50).

Small bone in thighs will take 35 minutes (large 45)

Small bone in legs will take 40 minutes (large 55)

The important thing is that the inside temperature measures 165*F/74*C at its thickest point, and the juices run clear. 

 

For this recipe I am using just the drumstick portion.  Begin by preheating your oven to 400*F/200*C/ gas mark 6.

Line a small baking sheet with aluminum foil and set aside.

 

Mix together all of the seasonings and the oil.  Rub this mixture into the chicken pieces, pushing some of the mixture underneath the skin where possible so that the flavors really penetrate.

Put the chicken onto the lined baking sheet and roast in the preheated oven for 40 minutes, turning them over at the halfway point.  

 

They are done when they are golden brown and the juices run clear.  They will measure a temperature of 165*F/74*C.  The skin should be nice and crisp.

Serve whilst hot with your favorite side dishes.

 

On this particular day I had sweet potatoes and a mix of cauliflower and broccoli.  It really was delicious.  That is saying something coming from me who normally doesn't like this cut of chicken.

I really hope you will be inspired to want to try cooking your chicken pieces in this way. I think it will become a meal that your family requests often!

Baked Chicken Drumsticks (for two)

Yield: 2

Author: Marie Rayner

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

These chicken drumsticks are a nicely spiced, baked in the oven, and make for a delicious dinner option. Serve with your favorite vegetables for a simple and easy supper for two.

Ingredients

• 4 chicken drum sticks (bone in, skin on)
• 1/2 TBS paprika
• 1 tsp salt
• 1/2 tsp garlic powder (not salt)
• 1/2 tsp onion powder (not salt)
• 1/2 tsp oregano flakes
• 1/4 tsp chipotle chili powder
• 1/4 tsp black pepper
• 2 TBS light olive oil

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Line a small baking tray with aluminum foil.
2. Mix the oil and spices together. Rub these into the chicken all over. I use my hands and I try to get some under the skin without tearing the skin, making sure that all of the flavors really penetrate the chicken.
3. Place the chicken drum sticks on the baking sheet and pop into the preheated oven.
4. Roast for 40 minutes, turning the drumsticks over halfway through the bake time. When done they will be golden brown and the juices will run clear. Serve hot with your favorite vegetables on the side.

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