ROASTING CHICKEN DRUMSTICKS RECIPES

Name: Oven Baked Chicken drumsticks
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 6 chicken drumsticks with skin on; 1 teaspoon paprika; 3/4 teaspoon fresh cracked pepper; 3/4 teaspoon garlic powder; pinch turmeric (optional); 1/4 teaspoon salt (or to taste); 2 tablespoons olive oil (extra virgin); 1 teaspoon minced garlic; 1 teaspoon chopped thyme; 1 teaspoon chopped rosemary

THE SIMPLEST CRISPY SKIN BAKED CHICKEN LEGS DRUMSTICKS

the simplest CRISPY SKIN baked chicken legs drumsticks image

easy oven baked chicken drumsticks that are moist and full of flavor and crispy skin!

Provided by Nellie

Categories Main Course

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 10

Ingredients

6 chicken drumsticks with skin on
1 teaspoon paprika
3/4 teaspoon fresh cracked pepper
3/4 teaspoon garlic powder
pinch turmeric (optional)
1/4 teaspoon salt (or to taste)
2 tablespoons olive oil (extra virgin)
1 teaspoon minced garlic
1 teaspoon chopped thyme
1 teaspoon chopped rosemary

Steps:

Preheat oven to 400F. Grease a cookie sheet or baking tray with oil and set aside.
Pat dry the chicken pieces with a paper towel and rub the spice mix onto the chicken pieces. Arrange the chicken on the prepped tray.
Drizzle the oil mix on the spice coated chicken (on both the sides).
Bake at 400F for 30-35 minutes or until cooked through and there is no pink inside (180 degrees). Turn once halfway (after about 15 minutes).
Broil for couple of minutes on each side until the skin browns and crisps up.
Serve. Refrigerate leftovers.

Nutrition Facts : Calories 165 kcal, CarbohydrateContent 1 g, ProteinContent 13 g, FatContent 12 g, SaturatedFatContent 3 g, CholesterolContent 70 mg, SodiumContent 176 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

CHICKEN AND RICE TRAYBAKE RECIPE - BBC FOOD

Chicken and rice traybake recipe - BBC Food image

Nadiya's easy chicken and rice recipe lets the oven do all the work. Because the rice is cooked in the tray, you end up with lovely toasted bits as well as fluffy grains, while the chicken, rubbed with spices, is cooked right on top.

Provided by Nadiya Hussain

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 15

Ingredients

oil, for greasing
1 large onion, finely chopped
3 garlic cloves, finely chopped
50g/1¾oz ghee, melted (or butter)
270g/9¾oz basmati rice
2 cardamom pods, seeds only
650ml/21fl oz hot chicken stock (or boiling water)
200g/7oz frozen peas
large handful fresh coriander, roughly chopped
8 chicken legs, skin on
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
2 tbsp oil

Steps:

Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large roasting tray and put in the onion and garlic. Drizzle over the melted butter and give the onions a stir. Bake for 10–15 minutes, making sure they don’t begin to burn. Keep an eye on them – if the edges are catching too quickly, take the tray out and stir the onions again before returning to the oven.
Meanwhile, for the chicken, mix the salt, garlic, onion and cayenne in a bowl. Rub the drumsticks with the oil and cover with the spicy rub.
Take the onions out of the oven and add the rice and cardamom seeds. Stir well, then put the drumsticks on top. Pour in the stock (or boiling water). Cover with foil and bake for 30 minutes.
Remove from the oven, lift the chicken drumsticks on to a side plate, then add the peas to the rice and lightly stir them through. Replace the chicken pieces and bake without the foil for another 15 minutes.
Stir in the chopped coriander and serve.

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BRINED ROASTING CHICKEN RECIPE: HOW TO MAKE IT

I discovered the art of brining turkey a few years ago and transferred the technique to roasting a whole chicken. I guarantee you will have a moist bird and rich flavorful gravy from the pan drippings. -Julie Noyes Louisville,Kentucky
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 50 minutes
Category Dinner
Calories 404 calories per serving

For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. , Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly)., Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup. , In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

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Oven Roasted Chicken Legs - either thighs, drumsticks, or even whole; can be the easiest dinner one can make when the time is scarce. 5 minutes prep time is all you'll need.
From eatingeuropean.com
Reviews 5
Total Time 50 minutes
Category Dinner, Main Course, Main Dish
Cuisine European
Calories 462 kcal per serving

Once the chicken reaches 165 F remove from the oven and let rest for 5 minutes before serving.

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THE BEST BBQ CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES

Sticky, glazed and delicious, this BBQ chicken is an absolute showstopper
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 636 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. To make the rub, bash all of the ingredients in a pestle and mortar until fine. Massage the rub all over the chicken, then place into a low-sided roasting tray. Place in the hot oven for around 1 hour, or until cooked through.
3. To make the BBQ sauce, place all of the ingredients into a medium saucepan over a high heat. Whisk well to combine, then bring to the boil. Reduce the heat to low and simmer for 10 to 15 minutes, or until it's sticky and coats the back of a spoon.
4. Once cooked, remove the chicken from the oven and reduce the temperature to 110°C/225°F/gas ¼.
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8. After around 10 minutes, remove the chicken from the oven and dip each piece into the BBQ sauce once more. Return it to the oven for a further 10 minutes, or until sticky, glazed and delicious. Serve with sliced chilli scattered on top.

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I love this dish – it’s definitely finger-licking good. It’s inspired by Korean and Chinese flavours and that crazy song that all my kids love (I reckon by calling a dish after something they love you’ve got more chance of them eating it). Anyway, from kids to adults this is a solid recipe to give you tender, sweet wing meat with a beautiful sticky glaze. With eggy rice on the side it’s a great combo and happy, messy eating – not one for a first date!
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 779 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. Stretch out the chicken wings, cut the bingo wings-type skin in the middle, then pop out any joints, if you can, to make them straight (you can poke wooden skewers through the wings to hold them like this, if you like).
3. Place the wings in a snug-fitting roasting tray (roughly 25cm x 30cm), scatter over the five-spice and a good pinch of salt and toss together until evenly coated. Cover with tin foil and cook for around 50 minutes, or until tender.
4. Meanwhile, cook the rice according to packet instructions, then drain, spread out on a tray and leave to cool.
5. Peel the ginger, finely grate into a small bowl and mix with the ketchup, soy sauce and honey to make a glaze.
6. When the time’s up, remove the foil from the tray, then coat the chicken wings with some of the glaze, and either return them to the oven or pop them under a medium grill (and watch them like a hawk) for a final 30 minutes, or until golden and gnarly, turning and brushing with more glaze every 5 to 10 minutes to use it all up and make them super sticky. Evenly sprinkle over the sesame seeds from a height after adding your last bit of glaze.
7. When the wings are nearly ready, peel and slice the garlic with the chilli and pak choi, then put them into a large frying pan or wok on a medium heat with a lug of oil. Get them lightly golden, keeping them moving around the pan, then add the rice and let it heat through.
8. Transfer the tray of wings to the hob, remove the wings to one side and pour 200ml of water into the tray.
9. Boil and simmer for 5 minutes, scraping up all the sticky bits from the bottom of the tray, then skim any fat off the surface and mix the sauce into the rice.
10. Push the rice to one side of the pan and crack the egg into the gap. Stir it around so it starts to scramble and cook, then toss through the rice.
11. Season to perfection and serve with the sticky chicken wings, right away.

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