8-10 Chicken Drumsticks
1/2 Cup Butter
1/2 Cup Dijon Mustard
1 Tbsp Chopped Thyme
1 Tbsp Chopped Rosemary
4-5 Garlic Cloves; minced
2 Tbsp Brown Sugar
1 Tbsp Worcestershire Sauce
Salt + Pepper
Preheat your oven to 425F then prep your thyme and rosemary by removing the stems.
Then mince the herbs nice and finely.
Smash and mince your garlic.
And would you look at that…. [magic]
Melt butter in a sauce pan over medium heat.
Add garlic and herbs then allow to simmer until fragrant (2-3 minutes) then remove from heat.
Whisk in brown sugar and Dijon mustard…
Then whisk in Worcestershire sauce and we are ready to get to business!
Reserve 3 Tbsp of the butter mixture for later…
Then pour the remaining butter over your drumsticks.
Get your hands dirty and give then a good rub down…
Arrange on a cooling rack over a baking sheet so that the heat is allowed to pass under the little drumsticks while in the oven. Trust me when I say this is the key to amazing roasted chicken pieces!
Sprinkle with a bit of salt and pepper then bake in the oven for 40 minutes.
Using a pastry or BBQ brush (like my seasoned
and rusty veteran of a brush) give them a good slather of your reserved butter mixture. Don’t be afraid to really glop it on there, it adds character (maybe).
Return your little drummers to the oven for another 5-10 minutes or until nice and golden in color and the internal temp reaches 185F. Do not stop before!
Arrange your drumsticks on a platter and scatter with leftover thyme or rosemary sprigs for a nice touch. We do what we want, even if its just you and your dog it adds to the experience!
Serve along with rice, green beans, roasted or mashed potatoes, etc… whatever your little heart desires! Oooo I’ll bet that caramelized carrots would go perfect with these little majestical beings!
Thanks for checking back and I hope you all enjoy!
PS embrace your inner fat kid
in moderation… CIAO!