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This recipe has 6 ingredients.  Yes, just 6 and that includes the salt and pepper.

{Read on}

This comes from Sheila Lukins’ book, Ten.  It was published in 2008 and is grouped into sections such as Tomatoes, Corn, Sunday Suppers and Cocktails.  Each section features 10 amazing recipes.  Some are from Ms. Lukins, others are from her famous chef, food critic or cookbook author buddies.

{I wish I had a famous chef or cookbook author buddy!}

Oh, I just adore her books and have every one.  I suppose this post is a bit of love letter to her as sadly she passed away in 2009.  I believe Ten was her last published work.  You can read more about her life here.

I’m sure many of you know her as Parade Magazine’s Food Editor or as one of the founders of The Silver Palate and then subsequent cookbooks featuring the oft-made, Chicken Marbella.  She also ran a catering business out of her New York apartment before opening the shop with Julie Rosso.  The two published several books together and she really was part of a new movement in cooking and home entertaining in the eighties.

Many of her recipes are fairly simple to follow and even on the ones that are a bit longer (and you’ll find several if you thumb through her books) you will just love that someone could research and can up with the most delightful mixture of ingredients satisy the cook and the lucky recipients. 

Her creativity inspires.

*Just a note on the recipe.  I used fresh rosemary from my garden because my thyme hadn’t fully come in yet.  Now that they thyme has grown, I will prepare the recipe again.

You’ll also notice that because I was headed out the door, I popped everything (including cut lemons) into a zipper top bag and then into the frig to marinate.  Yes, I skipped the zesting but I suggest you try to the recipe as written.

I left some of the cut lemons in with the chicken when I roasted it.  I just like the look of the edges of the lemons when they come out of the oven.

Lemon-Herb Roasted Chicken Drumsticks


12 chicken drumsticks (3 lbs total)

Finely grated zest and juice of 2 lemons

2 tbsp chopped fresh thyme leaves

2 tbsp extra-virgin olive oil

Coarse salt, to taste

Freshly grated ground black pepper, to taste


Rinse the drumsticks well, removing any excess fat, and pat them dry.

Combine the lemon zest and juice, thyme, olive oil, and salt and pepper in a large bowl.  Add the drumsticks and toss to coat.  Cover and set aside to marinate at room temperature for 1 to 2 hours.

Preheat the oven to 365 degrees F.

Arrange the drumsticks in a large shallow roasting pan.  Pour the marinade over the chicken and bake, basting occasionally, until the drumsticks are cooked through and golden brown, about 1 1/4 hours.

If the chicken has not browned enough, place it under the broiler, 4 inches from the heat source, and broil until browned on both sides, 2 to 3 minutes, watching carefully.

Transfer the drumsticks to a serving dish, or let them cool and then transfer them to a picnic container.  Pour the pan juices into a small saucepan and boil until slightly thickened, about 10 minutes.  Pour the juices over the chicken and let rest for 10 to 15 minutes for the flavors to develop.  Serve immediately, or remove from the pan juices and pack them into your picnic basket.

Yield:  6 servings