This is essentially a twist on The Pioneer Woman’s Spicy Roasted Chicken Legs, only I made it using my Homemade Cajun Seasoning rather than the spices Ree Drummond calls for. You can make this using any spices, as she states in her recipe… totally your call. Buuuut if your a Cajun junkie like myself… opportunity is knocking!!!!
I found this recipe after looking in my freezer, looking in my pantry, looking in my fruit bowls on the counter, then wistfully gazing into my freezer again to ensure I didnt miss anything, then my pantry again because we all know how them canned goods roll, then looked in my spice pantry…. well you get the gist. I had NO stinking clue what to make so I took out the drumsticks to thaw and figured I would wing it. Needless to say after Google-ing drumsticks I happened upon the Pioneer Woman’s blog and the rest is history!
Phhhhew, after all that searching and decision making, its MARTINI TIME!
6-8 Large Chicken Drumsticks
1 Stick of Butter
1 Tsp Ground Black Pepper
1/2 Tsp Salt
1 Large Garlic Clove; smashed and minced
Juice of 1 Lemon
Smash and mince your garlic like your life depends on it….
Rinse and pat your chicken legs dry and set aside. See, easy prep!
Now take a big sip and get your game face on after you preheat the oven to 400F.
Melt butter over medium high heat like so….
Ooooo its happening….
Add your salt, pepper, and Cajun seasoning to the butter…
Squeeze in your lemon juice…
Then give it a good stir!
Try a bit of the seasoned butter before we move to the next step to ensure its to your liking…. if not then add more heat or whatever your big ol’ heart desires!
Next, take each leg individually and give it a good dip into the butter bath. I dont know what else to call it so just roll with me on this one…
Look at it go….
After each leg is coated in the butter mixture, line them up on a prepared foil lined baking sheet.
Before placing them into the oven, give them a final coat with a pastry brush for a proper send off to the hot oven.
Bake at 400F for 30 minutes or until cooked thoroughly basting half way threw with the pan drippings.
Transfer to a platter and top with sliced green onions or whatever else you would like!
Also if you make this or something like it using alternate spices, please be a dear and leave your two cents in the comments below!