Here’s a simple, fool-proof method for baking tasty chicken drumsticks — it’s a great recipe for a non-cook in your family. These are moist and tender, with a nice, crispy browned crust. It’s a whole dinner in one pot deal — the drumsticks are seasoned with salt and pepper, then sat on top potatoes and onions and set to bake. No stock is needed — this will be plenty juicy. Pop the drumsticks in the oven while you go about your day.
We made these drumsticks in Tofino last week, or rather, my husband made them — the man who so far only knew how to cook scrambled eggs. I’ve been teaching him how to cook, since he keeps hovering around me in the kitchen, asking how various things are made. It must be all the My Kitchen Rules we’ve been watching… It’s an Aussie show I mentioned here on the blog a couple of times - restaurant food made by amateurs in their own homes, against a clock (and it’s always a gong show.) It sooo gets under your skin! There’s two weeks left til the end of the 5th season, and I don’t know what we’ll do with ourselves after — I’m nearly as hooked as I was on LOST, when LOST was still good.
The browning is the most important step — don’t skip it, and brown those drums well, it gives meat ooodles extra of flavor.. Make sure the pan is very hot, but not smoking, and it’s best to turn the drumsticks over only once when the first side is finished browning. This makes a much better crust, with “uninterrupted” browning. That’s a tip I picked up on… My Kitchen Rules, lol.
The drumsticks we used were a big on the smallish side, so increase your baking by a few minutes if you need. It’s hard to overcook dark meat like drumsticks, especially if covered, so there is a lot of leeway here. I find that extra uncovered time is just enough to lightly crispen up the chicken, while still retaining it moisture from cooking with the lid on. The meat on cooked chicken should pull away easily, there should be no pink meat, and the juices should run clear.
- 2 tbs olive oil
- 8 – 10 chicken drumsticks
- 5 medium yellow-fleshed potatoes, such as Yukon Gold
- ½ red onion
- salt and pepper, to taste
- Preheat the oven to 400F.
- Heat 1 tbs of oil in a medium non-stick skillet, over moderate heat. Make sure the oil is hot, but don’t let it smoke. Season the chicken drumsticks with salt and pepper, then brown on each side until golden and crispy. It’s best to turn only once when the first side is finished browning.
- Peel and cut the potatoes into small chunks, and slice the onion. Grease the bottom of a dutch oven with 1 tbs of oil, and add the onions and potatoes, tossing lightly to mix. Place the browned drumsticks on top and bake, covered, for 40 minutes. After that, uncover the dutch oven, and bake for a further 20 mins.