Cook the Book: Lemon Herb-Roasted Chicken Drumsticks

Cook the Book: Lemon Herb-Roasted Chicken Drumsticks

As the days get warmer and I get the urge to picnic in the park, I keep an eye out for outdoor-friendly food ideas. Ideally, it should be good cold, easy to eat, and spill-free. Lemon herb-roasted chicken drumsticks fit the bill and then some. This has a marinade, but there's no marinating time so just throw it on, bake, and you're ready to get your picnic on. For those looking for a break from the perennial favorite fried chicken, these roasted drumsticks are a good alternative.

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  • Yield:6


  • 12 chicken drumsticks (3 pounds total)
  • Finely grated zest and juice of 2 lemons
  • 2 tablespoons chopped fresh thyme leaves
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground black pepper, to taste


  1. 1.

    Rinse the drumsticks well, removing any excess fat, and pat them dry.

  2. 2.

    Combine the lemon zest and juice, thyme, olive oil, and salt and pepper in a large bowl. Add the drumsticks and toss to coat. Cover and set aside to marinate at room temperature for 1 to 2 hours.

  3. 3.

    Preheat the oven to 375°F.

  4. 4.

    Arrange the drumsticks in a large shallow roasting pan (use two if necessary to avoid crowding). Pour the marinade over the chicken and bake, basting occasionally, until the drumsticks are cooked through and golden brown, about 1 1/4 hours.

  5. 5.

    If the chicken has not browned enough, place it under the broiler, 4 inches from the heat source, and broil until browned on both sides, 2 to 3 minutes, watching carefully.