Roasted Drumsticks with Lemon Thyme Sauce
Kids love drumsticks and this recipe is one of my 10-year-old daughter’s favorite meals. While it requires a little foresight, I find putting these drumsticks in an overnight saltwater brine is absolutely necessary to turn this ho-hum chicken dish into something kids will request. Plus, cold leftovers out of the fridge are delicious! This recipe is adapted from Cook’s Illustrated’s Charcoal-Grilled Lemon Chicken.
    Servings Prep Time
    4people 10minutes
    Cook Time Passive Time
    25minutes 12hours
    Servings Prep Time
    4people 10minutes
    Cook Time Passive Time
    25minutes 12hours
    Instructions
    1. Dissolve uniodized salt in 2 quarts water in a stockpot that will fit in your fridge. Add chicken parts and refrigerate overnight. Remove chicken from brine and dry thoroughly with paper towels.
    2. Preheat broiler and set oven rack to upper middle position. Set a baking sheet in oven to preheat.
    3. Heat olive oil and garlic in small saucepan over low heat until garlic starts to sizzle but not color, 1 to 2 minutes. Remove saucepan from heat; combine garlic and lemon juice in a large, shallow, nonreactive 13 by 9-inch glass baking dish or similar pan; set aside. Add fresh thyme to lemon-garlic sauce once cooled.
    4. Roast drumsticks under broiler for 10 minutes, then remove from oven. Flip over drumsticks and drizzle half of lemon sauce over chicken.
    5. Return to oven and roast other side for an additional 10-12 minutes
    6. Remove from oven then dip chicken directly into remaining sauce to coat.
    7. Serve warm, room temperature, or cold.