Dijon and Thyme Roasted Chicken Drumstick
Dijon and Thyme Roasted Chicken Drumstick

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, dijon and thyme roasted chicken drumstick. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Dijon and Thyme Roasted Chicken Drumstick is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Dijon and Thyme Roasted Chicken Drumstick is something that I’ve loved my whole life.

Try our no prep no mess Oven Ready meals with everything included - even the cooking tray! 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. After letting the chicken rest, just pop it in the oven and - voila - tasty, succulent chicken with minimal effort.

To begin with this particular recipe, we have to prepare a few components. You can have 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:
  1. Take 8 chicken drumsticks skin on
  2. Make ready 2 tbsp olive oil
  3. Take 1/4 cup dijon mustard
  4. Make ready 2 tbsp minced shallot
  5. Make ready 2 clove garlic minced
  6. Prepare 1 tbsp chopped fresh thyme
  7. Prepare 1/2 tsp salt
  8. Take 1/2 tsp black pepper

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Steps to make Dijon and Thyme Roasted Chicken Drumstick:
  1. In a small bowl, combine dijon mustard, shallots, garlic, thyme and salt and pepper.
  2. Place chicken in a large dish and liberally rub the mustard paste over the drumsticks. Cover, refrigerate and let sit for 1-2 hours.
  3. Preheat oven to 450° F.
  4. Cover baking sheet with foil and place the mustard coated drumsticks on the foil.
  5. Sprinkle drumsticks with kosher salt and black pepper and drizzle 1 tablespoon of olive oil.
  6. Roast for 20 minutes.
  7. 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.
  8. Baste chicken with juices from pan and roast for an additional 20 minutes, or until outside of chicken is golden brown.

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