Herby Oven-Roasted Drumsticks

Name: Herby Oven-Roasted Drumsticks
Prep time: 10 min
Total time: 45 min
Yield: 8 drumsticks, about 4 portions
Ingredients: 8 (about 2½ lb) Chicken drumsticks; 1½ tsp kosher Salt; 2 tbsp Fogato mediterranean meat blend; ½ tsp Red chili flakes (optional); 2 tbsp fresh Dill (optional); 1 tsp dried Oregano (optional); 2 tbsp fresh Parsley (optional); 2 tbsp fresh Cilantro (optional); zest of 1 lemon Lemon zest (optional)

All the herbs you have. Dill, oregano, parsley, cilantro, you name it.

Ingredients

8 (about 2½ lb) Chicken drumsticks
1½ tsp kosher Salt
2 tbsp Fogato mediterranean meat blend
½ tsp Red chili flakes (optional)
2 tbsp fresh Dill (optional)
1 tsp dried Oregano (optional)
2 tbsp fresh Parsley (optional)
2 tbsp fresh Cilantro (optional)
zest of 1 lemon Lemon zest (optional)

Steps

Thaw the drumsticks in the fridge overnight.
Preheat the oven to 425°F. Pat the drumsticks very dry; dry skin is what gets crispy.
Toss with salt, the Fogato mediterranean meat blend, chili flakes and all the herbs you have.
Roast on a rack or a lined pan, flipping halfway, until the skin is crispy and deep golden.
Check the thickest part reads 175°F, then grate lemon zest over the top.

Thaw in the fridge, not on the counter. Drumsticks are safe at 165°F, but 175–185°F gives the most tender meat. Salt it well; chicken needs it to taste seasoned. This is my one roast chicken. Grill instead of roasting if you like.

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