Let’s try a word association game, shall we?
I say “winter.” And you’d say?
Okay, maybe you’d say “snow.”
Then, I’d say “chilly.”
So perhaps you’d say “cashmere sweater.”
Finally, I’d say “sneezing.”
And, just because you’re funny, you would say “One of the seven dwarfs.”
Actually, that is kind of funny.
Speaking of sneezing, somehow (despite my very best efforts) a head cold has decided to pay us a visit.
Oh, I really want it to pack it’s overnight bag and head back to wherever it came from.
I really hate to be a bad hostess, but it’s time for it to go.
Despite our awful house guest, dinner still had to be made and it had to be simple and satisfying.
I pulled out this recipe for lemon herb roasted drumsticks.
It never disappoints.
And, who could say no to lemon and fresh thyme?
In really no time at all you’ve got your marinade together. Place the drumsticks into a shallow dish and pour the marinade over them. You can use tongs to turn them and coat them in the marinade. Cover the dish tightly with plastic wrap and marinate at room temperature for 1-2 hours.
If you’re feeling nervous about having the chicken on the counter (It’s okay if you are. You’re among friends here.), just place the chicken into the refrigerator and marinate for 4-6 hours.
Transfer the drumsticks to a shallow baking dish. Add kosher salt and freshly ground black pepper and place into your 375 degree pre-heated oven.
I roasted mine for nearly 55 minutes to get good color and to be sure they were cooked through. You can use your trusty meat thermometer to be certain.
Recipe adapted from well-known cookbook author, Sheila Lukins.
Lemon Herb Roasted Chicken Drumsticks
6 chicken drumsticks
Finely grated zest and juice of 1 lemon
1 tbsp fresh thyme leaves, chopped
1 tbsp extra virgin olive oil
Kosher salt and freshly ground black pepper
Combine the lemon zest, juice thyme and olive oil in a small bowl. In a shallow dish, place the drumsticks and then add the marinade. Using tongs, turn the drumsticks in the marinade to coat. Sprinkle with freshly ground black pepper. Cover tightly with plastic wrap and marinate at room temperature for 1 to 2 hours.
Preheat oven to 375 degrees. Arrange the drumsticks in a large shallow roasting dish. Pour the marinade over the chicken and roast in the oven for 50-60 minutes, turning the chicken in the marinade or basting occasionally with a brush.
Transfer the chicken to a serving platter. Pour any pan juices into a small saucepan and boil until slightly thickened, about 10 minutes. Pour over chicken and serve.
Yield: 3 servings