Roast Chicken Drumstick & Fennel

Roast Chicken Drumstick & Fennel
A nice roast chicken drumstick recipe to try !
Baked Chicken Drumstick Recipe Ingredients :

• 1 large bulb fennel, cored and chopped (3 cups)
• 5 teaspoons extra-virgin olive oil , divided
• 2 tablespoons fresh rosemary leaves
• 1 tablespoon freshly grated lemon zest
• 2 cloves garlic, quartered
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 4 chicken drumsticks, (1 1/4-1 1/2 pounds), skin removed
• 2 tablespoons pine nuts
• 2 teaspoons white-wine vinegar

Baked Chicken Drumstick Recipe INSTRUCTIONS :
1. Preheat oven to 450 degrees F.
2. Toss fennel and 2 teaspoons oil in a 9-by-13-inch baking dish. Bake for 10 minutes.
3. Meanwhile, place rosemary, lemon zest, garlic, pepper and salt together on a cutting board. Rock a chef's knife through the ingredients until they are minced into a fine paste. Transfer the paste to a small bowl and combine with 1 teaspoon oil. Rub the paste all over drumsticks.
4. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the drumsticks; cook, turning occasionally, until browned on all sides, 4 to 5 minutes.
5. After the fennel has roasted for 10 minutes, stir in pine nuts and place the browned drumsticks on top of the fennel. Return to the oven and bake until the fennel is golden and an instant-read thermometer inserted into the thickest part of a chicken drumstick without touching the bone registers 165 degrees F , 15 to 20 minutes more. Remove the chicken from the pan. Toss the fennel with vinegar in the baking dish, scraping up any browned bits. Serve the fennel with the chicken drumstick. ..and the roast chicken drumstick recipe is ready..nice ! Enjoy it !
butter-baked-wings-and-drumsticks recipe

Oven-Fried Chicken Drumstick Recipe

Oven-Fried Chicken Drumstick Recipe
A nice baked chicken drumstick recipe to try !
Ingredients

• 1/2 cup nonfat buttermilk, (see Tip)
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon hot sauce
• 2 1/2-3 pounds whole chicken drumstick, skin removed, trimmed and cut into thighs and drumsticks
• 1/2 cup whole-wheat flour
• 2 tablespoons sesame seeds
• 1 1/2 teaspoons paprika
• 1 teaspoon dried thyme
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• Olive oil cooking spray

INSTRUCTIONS
1. Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken drumstick and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.
2. Preheat oven to 425 degrees F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
3. Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken drumstick at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.
4. Bake the chicken drumstick until golden brown and no longer pink in the center, 40 to 50 minutes. The baked chicken drumstick recipe is ready...enjoy it !
butter-baked-wings-and-chicken drumsticks recipe

Maple-Mustard Baked Chicken Drumstick

Maple-Mustard Baked Chicken Drumstick
Ingredients

• 3 tablespoons Dijon mustard
• 2 tablespoons pure maple syrup, preferably grade B
• 2 tablespoons peanut or canola oil, divided
• 1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried
• 3/4 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 4-41/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
• 1 1/2 cups fresh breadcrumbs , preferably whole-wheat

INSTRUCTIONS
1. Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
2. Preheat oven to 400 degrees F. Set a wire rack on a large baking sheet.
3. Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
4. Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.
Tips:
Tips: When using a combination of thighs, chicken drumsticks and breasts, we recommend cutting each breast in half crosswise (before marinating) to make smaller pieces about the size of an average chicken thigh. And if you buy whole legs, be sure to separate the chicken drumsticks and thighs. When all the pieces are about the same size, they'll all cook at the same rate.
To make 1 1/2 cups fresh breadcrumbs, trim the crusts from about 3 slices of whole-wheat bread. Tear the bread into pieces and process in a food processor until coarse crumbs form.
MAKE AHEAD TIP: Marinate the chicken for up to 6 hours. Refrigerate the baked chicken drumstick for up to 1 day.
The baked chicken drumstick recipe is ready to serve...nice ! Enjoy the party !
butter-baked-wings-and-drumsticks