Herbs Roasted Chicken Drumsticks is slightly spicy but not too much, with a scent of rosemary and thyme. It all makes this dish perfect. Ideally, if you have a cast iron baking dish, the chicken fingers come out perfect. I used to be sceptical about a pot of cast irons, but since I started using them, I have begun to notice their value. The meat comes out juicier, more aromatic, just perfect. A cast iron vessel may be a cost but worth investing in because a well-stored pot will serve you for years and is unbreakable.
How to choose the best ingredients for Herbs Roasted Chicken Drumsticks
Chicken drumsticks: choose the best chicken fingers you can, quality is always important and the free-range tastes really sticky.
Thyme & Rosemary: for me, thyme and rosemary are the essential herbs for seasoning chicken. You can add after the baking twig to make the chicken even more aromatic when you are fresh. When I have fresh herbs in my garden in the summer season, I always do it.
Granulated garlic: granulated garlic is the most convenient to use, but it can also be fresh, and then you use 1 to 2 of garlic and crush the press or chop it finely.
Tips and tricks Herbs Roasted Chicken Drumsticks
- You can marinate the chicken drumstick earlier for about 30 minutes to an hour in the refrigerator if you have time. Then, the chicken drumsticks will be even more aromatic.
- If you want a crispy crust, remove the lid 10-15 minutes before the end of stewing then it will brown wonderfully. I am a fan of the crispy crust, so I mastered this method to perfection.
Other chicken dinner inspirations
Herbs Roasted Chicken Drumsticks
- 1 kg chicken drumsticks
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp granulated garlic
- 1 tsp ground red pepper
- 0.5 tsp chilli powder
- 1 tsp salt
- 2 tsp oil
- Mix all ingredients and rub the chicken drumsticks
- When we have fresh rosemary, you can put one branch inside, and it will make our dish more aromatic.
- Bake in a heat-resistant dish with a lid for about 1 hour and 20 minutes at 170-180 degrees Celsius
- Bake in a cast iron 220 pot for about 1 hourI highly recommend this option because the dish is more aromatic and turns soft and juicy faster.