chicken drumstick

If you can bake chicken, you can make dinner over and over again. This is a simple recipe with salt, pepper, and olive oil, but so versatile. 

Classic Baked Chicken

Extra virgin olive oil

Kosher salt

black pepper

chicken stock (see Recipe Note)

Trim and salt the chicken: Trim the chicken pieces of excess fat. Pat the chicken pieces dry with a paper towel. Sprinkle all sides with salt. Let the chicken pieces sit for 15 to 20 minutes to take the chill off.

Prep the chicken: Pat the chicken pieces dry with a paper towel. Rub olive oil over the chicken pieces and on the bottom of the roasting pan.
Sprinkle the chicken pieces all over with black pepper and a little more salt.
Arrange the chicken pieces in the pan so that all the pieces are skin-side up, and the largest pieces (the breasts) are in the center of the pan.
Don't crowd the pan; allow room in between the pieces.

Bake the chicken: Bake (uncovered) in the oven for 30 minutes at 400°F (205°C). This initial high heat will help brown the chicken.
Then lower the heat to 350°F (175°C) and bake for and additional 10-30 minutes more until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F (74°C), and of the thighs is 170°F (77°C) when tested with a meat thermometer.
If the chicken isn't browning well enough, place the chicken under the broiler for the last 5 minutes of cooking, until browned sufficiently.

Let it rest: Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

Make gravy: If you would like to make gravy with the drippings from the chicken, place the roasting pan with all its drippings on the stovetop and set the burner to medium heat.
Use a metal spatula to scrape up the stuck drippings from the bottom of the pan. When the pan is hot, pour in some white wine or chicken stock to help loosen the drippings from the pan.
Transfer the drippings and stock/wine mixture to a saucepan and heat on medium high until reduced to your desired thickness.
If you want the gravy even thicker, you can make a slurry with a little cornstarch or flour (a teaspoon) and water (1/4 cup), and add that to the gravy while it cooks.

Serve: Serve with steamed rice, mashed potatoes, or Spanish rice.

"Lick your fingers good! I don't know why, but working with bone in chicken parts always seems intimidating.  With this recipe, it couldn't be easier to turn that whole chicken into a delicious meal my whole family loved. Simple, easy to prepare, and totally going into my regular rotation. Yum!"

"I made this for lunch. None of my pans were large enough to fit a whole cut up chicken where none of the pieces were touching. so I had to use two pans.  I like really crispy skin so I did all of the tricks for crispy skin and it worked great! I put a few baby carrots and mushrooms in so that they weren't touching and they were wonderful too. I didn't get a chance to make the gravy and was sad about that  because the drippings were yummy but sort of baked on but will try next time.  Great, simple recipe that I sort of new the fundamentals of but all of the little details outlined here really made it excellent."

"This is my favorite recipe I use it almost everytime I bake chicken!!  I’ve used it for years!!"

"i loved it so simple but very elegant i served with Spanish rice"

https://www.simplyrecipes.com/video_src?vid=6140477029001

With this much flavour, you'll be surprised at how few ingredients this simple curry contains

Jerk chicken curry with beans

chicken drumsticks

tsp jerk seasoning (we used Schwartz)

olive oil

red onions

coriander

tomatoes

kidney bean

Toss chicken in 1 tsp jerk seasoning and a little salt and pepper. Heat half the oil in a large frying pan, quickly brown the chicken, then remove. Tip in the remaining oil, onions and coriander stalks, then soften for 5 mins, stirring in the remaining jerk seasoning for the final min.

Return the drumsticks to the pan, pour over the tomatoes, then bring to a simmer. Cover, then cook for 20 mins. Remove the lid, stir in the beans, then cook for 10 mins more. Scatter with coriander and serve with rice.

This cheap and simple chicken one-pot makes for a fuss-free dinner

Honey, mustard & crème fraîche baked chicken

tbsp crème fraîche

tbsp grainy mustard

garlic

chicken stock

chicken drumsticks and thighs

baby potatoes

green beans

tbsp clear honey

tarragon

Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.

Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving

Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor. 

Filipino Chicken Adobo

garlic cloves,

Thai chiles, halved lengthwise

ginger, peeled

rice vinegar

soy sauce (preferably Silver Swan)

black peppercorns

palm sugar or light brown sugar

bay leaves

canola oil

rice

Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor. One of our food editors says this chicken adobo recipe is actually the greatest of all time.

Bon Appétit

Place chicken, garlic, chiles, ginger, vinegar, soy sauce, peppercorns, palm sugar, and bay leaves in a large reasalable plastic bag or 13x9" baking dish; toss to combine. Chill, turning chicken once, at least 2 hours and up to 2 days.

Heat oil in a medium heavy saucepan over medium. Add chicken, reserving marinade, and cook, turning occasionally and adjusting heat to medium-low if needed, until skin starts to brown and caramelize, 6–8 minutes. Add marinade and ½ cup water; bring to a simmer. Cover saucepan and cook 35 minutes. Uncover, turn chicken, and continue to simmer, turning chicken occasionally and adjusting heat if needed, until meat is very tender and liquid is reduced and starting to glaze, about 25 minutes.

Serve chicken over rice. Spoon sauce over, then top with scallions.

Soy sauce, hot mustard, and a little butter make a luxurious sauce for set-it-and-forget-it braised chicken thighs with tomatoes.

One-Pan Braised Chicken with Soy Sauce and Tomatoes

lb. skin-on, bone-in chicken pieces (such as thighs and drumsticks)

garlic cloves, finely grated

1" piece ginger, peeled, finely grated

soy sauce

mustard

Tbsp. unsalted butter, melted, slightly cooled

Tbsp. red wine vinegar, white wine vinegar, or unseasoned rice vinegar

plum or other medium tomatoes, chopped

cherry tomatoes

scallions and/or cilantro leaves

The deep savoriness of soy sauce helps balance punchy-sweet tomatoes in this very saucy, very easy, and very flavorful summery braise. This dish is truly one-pot from start to finish, from marinating all the way through to cooking and serving. The marinade pulls double duty here: It first imbues the chicken with the flavors of soy sauce, hot mustard, garlic, and yes, even a bit of butter. Then as the chicken roasts in the oven, it cooks down into a generous sauce that begs be soaked up by rice or thick slices of toasted bread.
If you don't have an ovenproof straight-sided skillet or Dutch oven, you can also make this chicken on a rimmed baking sheet—simply marinate the chicken in a large bowl first.

Trim any excess skin and fat from 3 lb. skin-on, bone-in chicken pieces (such as thighs and drumsticks) and place in a large ovenproof straight-sided skillet or Dutch oven.

Whisk 4 garlic cloves, finely grated, one 1" piece ginger, peeled, finely grated, ½ cup soy sauce, 2 Tbsp. Chinese hot mustard or Colman’s Mustard, 2 Tbsp. unsalted butter, melted, slightly cooled, and 1 Tbsp. red wine vinegar, white wine vinegar, or unseasoned rice vinegar in a measuring glass or small bowl to combine. Pour marinade over chicken pieces and use your hands to work marinade into every nook and cranny, including underneath the skin. Turn chicken pieces skin side down and let sit at room temperature 20 minutes.

Place rack in middle of oven; preheat to 425°. Turn chicken pieces skin side up and tuck 2 plum or other medium tomatoes, chopped, and 1 pint cherry or Sun Gold tomatoes between and under chicken pieces with a few on top as well. Roast chicken until skin is golden brown and meat is tender and tomatoes are soft and juicy with some bursting open, 40–45 minutes.

Transfer chicken and tomatoes to a platter and spoon some juices over. Top with thinly sliced scallions and/or cilantro leaves with tender stems. Serve with steamed rice or toasted thick bread slices.

Vietnamese Fried Chicken Thighs with Garlic-Chile Glaze Recipe

Vietnamese Fried Chicken Thighs with Garlic-Chile Glaze

skin-on, bone-in chicken thighs

Peanut or vegetable oil (for frying)

rice flour

shallot,

garlic cloves, finely chopped

ginger

brown sugar

salt

fish sauce (such as nam pla

chili paste (sambal oelek)

lime juice lime

Combine chicken and soy sauce in a large bowl. Cover and chill at least 1 hour and up to 4 hours.

Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1" and heat over medium-high heat until thermometer registers 350°.

Place flour in a large shallow bowl. Dredge chicken in flour, shaking off excess. Working in 2 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature between 325°–350°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, 10–12 minutes. Transfer chicken to a wire rack set inside a baking sheet. Let cool at least 10 minutes before serving; set aside 3 Tbsp. frying oil.

Meanwhile, heat reserved frying oil in a large skillet over medium-high heat. Add shallot, garlic, and ginger and cook, stirring, until fragrant and softened, about 3 minutes. Add brown sugar, salt, pepper and 2 Tbsp. water and cook, stirring, until sugar dissolves and sauce is foamy and glossy, about 3 minutes. Add fish sauce and cook until glaze is slightly thickened, about 2 minutes. Stir in hot chili paste and lime juice. Brush chicken liberally with glaze.

Serve chicken with lime wedges and any remaining glaze. Serve with Cucumber and Carrot Vermicelli with Crispy Shallots (click for recipe).

The combination of tender chicken and sweet chestnuts makes for classic Chinese comfort food.

Red-Cooked Chicken With Chestnuts

broiler chicken parts,

chestnuts

Shaoxing cooking wine

Tbsp. dark soy sauce

sugar

This is one of the most beloved home-style braised chicken dishes anywhere in China. The combination of tender chicken and sweet chestnuts makes for classic Chinese comfort food. This recipe feeds two or more when served with rice and additional Chinese side dishes.

Epicurious

Put the chicken in a medium saucepan and add enough water to cover the meat completely. Bring the water to a boil and parboil the chicken over medium heat for about 10 minutes, continuously skimming off any scum that forms on the surface. Drain the meat thoroughly.

Put the chicken, chestnuts, 1½ cups water, wine, both soy sauces, ginger, and sugar in a large clay pot or Dutch oven with a cover. (Alternatively, this dish can be cooked in a slow cooker.) Bring the liquid to a boil, then reduce the heat to low and gently simmer the chicken, covered, for 45 minutes or until the meat is tender when pierced with a knife. During that time, replenish the liquid as needed to prevent scorching.

Free up your oven and make the case for crispy, crunchy, sage and thyme-y fried chicken this Thanksgiving. 

Fried Chicken With Cranberry-Mustard Sauce

cranberries

unsalted butter

Diamond Crystal or ½ tsp. Morton kosher salt

chicken

buttermilk

hot sauce

Tbsp.

garlic powder, divided

all-purpose flour

potato starch

Tbsp. finely chopped sage, plus 10 sage leaves

thyme

Vegetable oil (for frying; about 11 cups)

deep-fry thermometer

When you think about it, fried chicken makes for a natural, crowd-pleasing swap for roast turkey on your Thanksgiving table. It’s done entirely on the stovetop, which frees up oven space for the rest of your menu, and is a classic counterpart to many traditional sides (looking at you, mashed potatoes and biscuits). Give your crispy, crunchy chicken a festive angle by adding sage and thyme to the dredge and making a quick cranberry-mustard sauce for dipping. We’re warning you now, you might never go back to the big roast bird again.

Bring 1 lb. fresh or frozen cranberries, 2 Tbsp. unsalted butter, ¾ cup sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to a simmer in a medium saucepan over medium-high and cook, stirring occasionally and smashing some of the cranberries, until berries have burst, juices are syrupy, and you can see the bottom of the pan when you drag a wooden spoon through, 12–15 minutes. Let sauce cool, then stir in ⅓ cup whole grain mustard.
Do ahead: Sauce can be made 3 days ahead. Let cool; cover and chill.

Divide 6–8 lb. skin-on, bone-in chicken wings, thighs, and/or drumsticks between two 1-gal. resealable plastic bags. Whisk 2½ cups buttermilk, 2 Tbsp. hot sauce, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, and 1½ tsp. garlic powder in a large measuring glass or small bowl. Divide marinade between bags, seal, and smoosh to coat chicken. Chill, turning bags occasionally, at least 12 hours and up to 1 day.

Whisk 3 cups all-purpose flour, ½ cup potato starch or cornstarch, 2 Tbsp. finely chopped sage, 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, and remaining 1½ tsp. garlic powder in a large bowl. Add 2 Tbsp. dried thyme, crushing between your fingers to break up bigger pieces, and season generously with freshly ground black pepper; whisk again. Drizzle 2 Tbsp. marinade into dredge; work in with a fork (this will help the dredge form clumps, making for crispy, craggy bits on the fried chicken).

Working with 1 piece at a time, remove chicken from marinade, letting excess drip back into bag. Transfer to bowl with dredge and toss to coat thoroughly, tapping off excess. Place chicken on a rimmed baking sheet.

Pour vegetable oil into a large heavy pot to come 2" up sides; fit with thermometer. Heat oil until thermometer registers 350°. Carefully drop in 4 pieces of chicken and cook, turning occasionally and adjusting heat to keep oil between 300°–325°, until browned and crisp, 10–14 minutes. Using tongs, transfer to a wire rack set inside another rimmed baking sheet; season immediately with salt. Repeat with remaining chicken.

Working in 2 batches, add 10 sage leaves to oil (be careful; oil will spatter). Cook until crisp, 30–60 seconds. Using a spider or slotted spoon, transfer to wire rack with chicken; season with salt.

Transfer chicken to a platter; top with sage leaves. Serve sauce alongside.

Chef Einat Admony’s soup marries Ashkenazi matzo ball soup with the Yemeni chicken soup she grew up eating during Shabbat in Israel.

Yemeni Chicken Matzo Ball Soup

Tbsp. cumin

Tbsp. coriander

Tbsp. turmeric

1½ tsp. black pepper

cardamom

cloves

skin-on, bone-in chicken drumsticks (about 2 lb.), patted dry

vegetable oil

onion,

½ small butternut squash, peeled,

potatoes

carrots, peeled,

celery stalks,

chicken broth

cumin

turmeric

cilantro

eggs

Tbsp. finely chopped cilantro

dried fenugreek leaves, crushed, seeds

matzo meal

Chef Einat Admony, chef-owner of Taïm Falafel in New York and D.C., grew up eating this Yemeni chicken soup every Friday, and her family had a special version for Passover. “For seders at my old restaurant, Balaboosta,” Admony writes, “I served a riff on it along with other dishes that combine the cultures of Ashkenazi Jews in Eastern Europe and Mizrahi Jews in the Middle East and North Africa. Showcasing the flavors of where I come from serves as a bridge between Jewish cultures.” Admony likes to make the soup itself ahead of time; she then uses a portion of the broth to cook the matzo balls just before serving, which prevents them from getting mushy.

Mix cumin, coriander, turmeric, pepper, cardamom, and cloves in a small bowl to combine.
Do ahead: Hawaij can be made 1 month ahead. Store airtight at room temperature.

Generously season chicken with salt. Heat oil in a large heavy pot (at least 7 quarts) over medium-high. Cook chicken, turning occasionally, until browned on all sides, 12–16 minutes. Using tongs, transfer chicken to a plate.

Reduce heat to medium. Add onion and garlic to pot. Cook, stirring, until onion is golden, about 10 minutes. Add squash, potatoes, carrots, celery, bay leaves, broth, and 3 quarts cold water, then return chicken to pot. Cover and bring to a boil, skimming any foam from surface. Add cumin, turmeric, 2 Tbsp. hawaij, and ½ cup cilantro. Reduce heat so soup is at a bare simmer, cover, and cook until chicken is very tender and broth is fully flavored, about 1 hour.

Whisk eggs, oil, cilantro, fenugreek, salt, a pinch of pepper, and ¼ cup broth from soup in a medium bowl to combine. Whisk in matzo meal; cover and chill dough until cold, at least 30 minutes.

Working one at a time, shape dough into ping-pong-size balls (about a heaping tablespoonful each) and add to soup. Cook matzo balls until they have puffed up and look light, 20–30 minutes. Ladle soup into bowls to serve.

In Israel, chicken with olives is a simple midweek dish, but this braised chicken with olives and citrus, while still simple, is a delicious step up.

Braised Chicken With Olives and Citrus

chicken legs or 8 thighs or 8 large drumsticks

olives

Persian limes, cracked

lemon, thinly sliced and seeded

Tbsp. extra-virgin olive oil

honey

Tbsp. kosher salt

garlic cloves, smashed

sweet paprika

chile flakes

orange juice

couscous,

In Israel, chicken with olives is often a simple midweek dish, made with tomato paste and the most basic pitted olives, but this version, while still simple to make, is a delicious step up. In place of tomatoes, citrus provides the brightness—fresh and preserved lemons, dried limes, and orange juice. Just mix everything together and put it in the oven, and about an hour later, you have a fragrant, tangy chicken dish that is beautiful as part of the couscous table. If you don’t have preserved lemons or dried Persian limes, skip either one or both. The fresh lemons and olives add plenty of flavor.
This recipe was excerpted from 'Shuk' by Einat Admony and Janna Gur. Buy the full book on Amazon.

Put the chicken, olives, onion, preserved lemon, dried limes, lemon slices, oil, honey, salt, cilantro, garlic, turmeric, cumin, paprika, and chile flakes in a large bowl. Using your hands, mix everything thoroughly, making sure the chicken pieces are well coated with the spices and herbs.

Arrange the chicken pieces skin-side down in a deep baking dish in a single snug layer. Arrange the rest of the mixture over the chicken. Whisk the stock with the orange juice in a measuring cup and pour over the chicken.

Cover with aluminum foil and bake for 40 minutes. Remove the foil and, using tongs or a couple of spoons, turn the chicken pieces skin-side up. Bake, uncovered, for another 20 to 25 minutes, until the chicken is cooked through and the skin is nicely browned and crackly. To check for doneness, make a small incision in the thickest part of a chicken thigh and make sure the juices run clear. If they are still pink, baste the skin with the pan juices to prevent the chicken from drying out and roast for another few minutes.

Sprinkle with the cilantro leaves (if using) and serve over couscous.

Great for feeding a crowd, serve this American-style classic with homemade slaw

Southern fried chicken

chicken thighs

milk

self-raising flour

tsp onion granules

tsp garlic granules

paprika

tsp white pepper

cayenne pepper

groundnut oil

mustard slaw and paprika wedges, to serve (see recipes below)

Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk adding the hot sauce if you choose to use it. Season the milk with salt. Tip the flour and spices into a large plastic bag and add a tsp of salt and a good grinding of pepper.

Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don’t do this too hard or you’ll end up with no coating. Lower the pieces into the oil and fry for a few minutes on each side until golden and crisp – don’t overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.

Bake for 30 mins until cooked – check one drumstick and one thigh with a skewer – cook for longer if you need to.

Sous vide chicken drumsticks are tender and juicy every time.  Following this simple recipe will ensure you can have perfectly cooked chicken drumsticks whenever you want them.

Top 21 chicken drumstick recipes from across the web

The most viewed chicken drumstick recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Baked Chicken

Jerk chicken curry with beans

Honey, mustard & crème fraîche bake...

Filipino Chicken Adobo

One-Pan Braised Chicken with Soy Sa...

Vietnamese Fried Chicken Thighs wit...

Red-Cooked Chicken With Chestnuts

Fried Chicken With Cranberry-Mustar...

Yemeni Chicken Matzo Ball Soup

Braised Chicken With Olives and Cit...

Southern fried chicken

Best Simple Sous Vide Chicken Drums...

Grilled Pineapple Drumsticks

Sweet and Sticky Grilled Chicken

Sweet and Sticky Grilled Chicken

Panko Crumbed Chicken Drumsticks In...

Pollo Asado

Baked Chicken Drumsticks

Chicken Biryani

Sheet-Pan Turmeric Chicken and Cris...

Chicken, Vegetable and Barley Soup

Top 21 chicken drumstick recipes from across the web

The most viewed chicken drumstick recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Baked Chicken

Jerk chicken curry with beans

Honey, mustard & crème fraîche bake...

Filipino Chicken Adobo

One-Pan Braised Chicken with Soy Sa...

Vietnamese Fried Chicken Thighs wit...

Red-Cooked Chicken With Chestnuts

Fried Chicken With Cranberry-Mustar...

Yemeni Chicken Matzo Ball Soup

Braised Chicken With Olives and Cit...

Southern fried chicken

Best Simple Sous Vide Chicken Drums...

Grilled Pineapple Drumsticks

Sweet and Sticky Grilled Chicken

Sweet and Sticky Grilled Chicken

Panko Crumbed Chicken Drumsticks In...

Pollo Asado

Baked Chicken Drumsticks

Chicken Biryani

Sheet-Pan Turmeric Chicken and Cris...

Chicken, Vegetable and Barley Soup

The most viewed chicken drumstick recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine