Baked Chicken Drumsticks
Recipe by Lidey Heuck | Total time: 50 minutes Chicken breasts and thighs are perennial favorites when it comes to weeknight dinner recipes, but for another quick-cooking and flavorful chicken dinner, consider these baked drumsticks. Coated with a mix of everyday pantry spices and roasted until browned and tender, they are reliably delicious with very little effort. Like chicken thighs, drumsticks are forgiving to cook: While technically cooked through at 165 degrees, they remain juicy and moist at even 175 degrees and higher. Serve them with your favorite weeknight side dishes, such as rice pilaf and lemony steamed broccoli, or a big plate of crudités and ranch dressing for dipping. Finally, if you like things on the spicier side, add a pinch of ground cayenne to the spice mixture, or sprinkle with a few shakes of your favorite hot sauce when the chicken comes out of the oven. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
|
