Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, dijon and thyme roasted chicken drumstick. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Dijon and Thyme Roasted Chicken Drumstick is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Dijon and Thyme Roasted Chicken Drumstick is something that I have loved my whole life. They’re nice and they look fantastic.
Turn Up The Heat & Try Grilling Our Beer Can Chicken Recipe Today! While I love having whole roasted chickens to pick from, using chicken pieces lends itself to an easy weeknight meal. The drumsticks are coated in a paste made of Dijon mustard, fresh thyme, and shallots.
To begin with this particular recipe, we must first prepare a few components. You can cook dijon and thyme roasted chicken drumstick using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Dijon and Thyme Roasted Chicken Drumstick:
- Prepare 8 chicken drumsticks skin on
- Prepare 2 tbsp olive oil
- Get 1/4 cup dijon mustard
- Make ready 2 tbsp minced shallot
- Make ready 2 clove garlic minced
- Prepare 1 tbsp chopped fresh thyme
- Take 1/2 tsp salt
- Prepare 1/2 tsp black pepper
Coat the drumsticks with the marinade, rubbing some of the marinade under the skin so the meat is well flavored. Sprinkle some dried thyme over the chicken and add a few cracks of pepper. The drumsticks are coated in a paste made of Dijon mustard, fresh thyme, and shallots. After letting the chicken rest, just pop it in the oven and - voila - tasty, succulent chicken with minimal effort.
Instructions to make Dijon and Thyme Roasted Chicken Drumstick:
- In a small bowl, combine dijon mustard, shallots, garlic, thyme and salt and pepper.
- Place chicken in a large dish and liberally rub the mustard paste over the drumsticks. Cover, refrigerate and let sit for 1-2 hours.
- Preheat oven to 450° F.
- Cover baking sheet with foil and place the mustard coated drumsticks on the foil.
- Sprinkle drumsticks with kosher salt and black pepper and drizzle 1 tablespoon of olive oil.
- Roast for 20 minutes.
- Remove pan from oven and drizzle chicken with remaining tablespoon of olive oil. Turn oven down to 350° F. Rotate pan and return chicken to oven for 10 minutes.
- Baste chicken with juices from pan and roast for an additional 20 minutes, or until outside of chicken is golden brown.
Remove chicken and place in the bottom of the slow cooker. To make the sauce, add Dijon mustard through black pepper (i.e. Dijon mustard, broth, dates, cumin, thyme, paprika, salt & black pepper) in a small bowl and whisk to combine. Alternatively, you can blend the sauce in a blender. These bone-in chicken legs do take a little bit longer to bake than boneless chicken, but the chicken is so juicy and the skin becomes crisp and irresistible.
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