Normally, I’m a chicken breast kind of woman, but when pregnancy gives you a red meat aversion, you kind of get sick of eating chicken breasts ALL the time (but you’re still totally not going to eat that nasty bloody meat). SO, I had to branch out a bit and so I went with my least-risky, next option: chicken drumsticks. If you had an awesome childhood, then you remember fighting your siblings for these tasty morsels out of all the other cuts of chicken in that KFC bucket. Ok, so maybe some of you didn’t, but in any case, drumsticks are an option that are both delicious and underrated.
Don’t be intimidated by the drumsticks, people! Like I said, least-risky…
I have a simple and delicious marinade that I use for these cuts, then all you have to do is pop them in the oven whenever you feel ready for it! I will warn you though, these take about an hour to cook, so don’t wait until you’re starving.
What you need:
- 1 pound of chicken drumsticks
1 tbsp ketchup
⅓ cup oil
3 tbsp vinegar
2 tsp Italian seasoning
1 tsp garlic salt
¼ tsp black pepper
Place all of these ingredients in a big ziplock bag. Toss it between your hands a few times, to make sure everything is mixed together and evenly coated. You can set your bag in the fridge while it marinates. Marinate the chicken for at least 30 minutes, but I usually do an hour. If you want, you could prepare these the night before and they’d have an excellent flavor by the time you got home from work to cook them. Anyway, Preheat your oven to 375 degrees. Place your drumsticks on a lined baking sheet [I use silicone baking mats, but parchment paper works just as well]. Bake your drummies at 375 for a half hour, then take them out and turn them over. Place them back in the oven to cook for another 30 minutes. Remember to flip them, I promise it’s worth it. This ensures a crispy outside, and a moist inside.
We served this chicken with a side of summer cabbage slaw and it was a great combo! Enjoy.