Roasted Chicken Drumsticks

Roasted Chicken Drumsticks
4.5 from 2 ratings
A few weeks ago, a fellow food blogger, Natalie, and I were discussing our recipe submissions for the National Mango Board’s latest mango cookbook. I filled her in on Mango Breakfast Parfait and she skimmed over her plan for Coconut Mango Jerk Chicken.  When she got down to coconut oil, I questioned its use over butter.  She assured me it would work just the same.Fast forward to last minute dinner party hosting this past weekend.  I rushed through the market, picking up a ton of drumsticks with coconut oil in mind.  And since I just happened to have tested this out earlier in the week, I was confident that {with a few minor adjustments} the main course would be a hit.And it was.  Roasted chicken with herby, crispy skin is one of those minimal effort, majorly impressive kind of dishes, which happen to be the best dishes to have on hand for last minute dinner parties.  And the coconut oil?  Worked like a charm.For more great recipes like this one, visit FoodFash.
Roasted Chicken Drumsticks
  • 15 chicken drumsticks
  • 3 tablespoon coconut oil
  • 2 teaspoon fresh rosemary, chopped
  • 2 teaspoon fresh thyme, chopped
  • salt, to taste
  1. Move oven rack to upper-most level and pre-heat oven to 425 degrees F. In a small bowl, mix coconut oil and herbs until well distributed. Remove excess moisture from the drumsticks, one at a time, by wrapping with a paper towel and gently squeezing. Use your fingers to create space between the meat and the skin.
  2. Place a small amount of the oil/herb mixture under the skin and over the skin, making sure that some of the herbs stick to the drumstick. Place drumsticks in a roasting pan, sprinkle with salt, and bake, uncovered, for 45 minutes.
  3. Increase oven temperature to 500 degrees F and cook for an additional 10 minutes, until skin is crispy and meat registers at 165 degrees F.