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lemon thyme drumsticks

April 24, 2009
lemonthyme1

ugly but good

Last night we had to eat a quickie meal because we were going to the Weakerthans concert.  The Weakerthans are the best damn band in the world, in case you were wondering.   Plus they are the only thing that we can all go to together.  Except dim sum, Disneyland, the Folk Fest and Hawai’i.  And Monsters v. Aliens.

The Weakerthans don’t sing much about food.  They sing about cats, Bigfoot and Shackleton. And regret.  The Weakerthans sing a lot about regret.  The poor guys must have loads of regrets.

Well, the poor chicken drumstick kind of gets a bad rap.  But I buy them because they are cheap.  And I’m cheap.  Well, I’m really not cheap, and that’s part of our problem – but I’m trying to be cheap.  

So I found a recipe for Lemon Thyme Drumsticks from Serious Eats.  I like Serious Eats because it gives me all the foodie news in one tidy blog.   Although I do not like Serious Eats as much as the Weakerthans, for the Weakerthans might be one of my most favourite things ever.  

Lemon Thyme Drumsticks
-adapted from Ten by Sheila Lukins 

10 chicken drumsticks 
Finely grated zest and juice of 2 lemons
2 tablespoons chopped fresh thyme leaves
2 tablespoons olive oil
salt and freshly ground black pepper, to taste

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.

Preheat the oven to 375°F.

Arrange the drumsticks in a Dutch oven.  Pour the marinade over the chicken and bake, basting occasionally, until the drumsticks are cooked through and golden brown, about 1 1/4 hours.

Transfer the drumsticks to a plate. Boil the pan juices on top of stove until slightly thickened.  Put the chicken back in the pan and let rest for 10 to 15 minutes.   Serve with sauteed spinach, maple carrots and couscous.

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