Herb Roasted Chicken Drumsticks with Garlic Bread Crumbs

• 8 chicken drumsticks
• 1 cup fresh breadcrumbs
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 lemon, cut into wedges

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix breadcrumbs, garlic, parsley, thyme, rosemary, paprika, salt, pepper, and Parmesan cheese.
3. 3 Pat chicken drumsticks dry with paper towels and brush with olive oil.
4. 4 Press the breadcrumb mixture onto each drumstick, coating thoroughly.
5. 5 Place drumsticks on a baking sheet lined with parchment paper.
6. 6 Roast in the preheated oven for 45 minutes, or until the internal temperature reaches 165°F.
7. 7 Remove from oven and let rest for 5 minutes before serving with lemon wedges.

Equipment

• Baking sheet
• Parchment paper
• Oven

Variations

• Add a pinch of red pepper flakes for a spicy kick.
• Use chicken thighs instead of drumsticks for a juicier option.

Substitutions

• If fresh herbs aren't available, use 1 teaspoon of dried herbs instead.
• Substitute Parmesan with your favorite hard cheese.

Pairings

• A crisp Sauvignon Blanc
• Roasted asparagus or Brussels sprouts

Nutrition

Tips

• For extra flavor, marinate the drumsticks in olive oil and herbs for 30 minutes before coating with breadcrumbs.
• If breadcrumbs are too dry, add a splash of olive oil to moisten.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain crispiness.

Freezing: Freeze uncooked, breaded drumsticks for up to 3 months. Thaw overnight in the fridge before baking as instructed.

Serving Suggestions

• Serve with a fresh green salad and roasted vegetables.
• Pair with a tangy aioli for dipping.

FAQ