When I was a kid, a quick weeknight meal often included canned pineapple rings, sliced tomatoes, and Shake ‘n Bake. It was as easy as pouring the seasoning mix in a bag, adding the chicken, shaking to coat, and then baking. What I loved about Shake ‘n Bake was that my mum always used chicken thighs and drumsticks for the meal, which was perfect for a dark meat junky like myself. As an adult, I always selflessly relinquish the juicy, meaty drumsticks to my two boys. Tired of my martyr status, I decided it was time to take the proverbial bull by the horns and make a drumstick-exclusive meal. This recipe is adapted from one I found in Fine Cooking Magazine. In their recipe, whole chickens (and a larger amount of the mustard paste) are used. 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.
The recipe:
Making the mustard paste:
In a small bowl, combine ¼ cup Dijon mustard, 2 tablespoons minced shallots, 2 cloves minced garlic, 1 tablespoon chopped fresh thyme, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper.
Preparing the chicken:
Place 8 chicken drumsticks in a large dish and liberally rub the mustard paste over the drumsticks. Cover, refrigerate, and let rest for 1-2 hours.
Roasting the chicken:
Preheat the oven to 450 degrees F. Cover baking sheet with foil and place the mustard paste-coated drumsticks on the foil. Sprinkle the drumsticks with a little kosher salt and freshly ground black pepper and drizzle a total of 1 tablespoon olive oil over top.
Roast for 20 minutes. Remove the baking sheet from the oven and drizzle an additional 1 tablespoon olive oil over the drumsticks. Turn the oven down to 350 degrees F and put the baking sheet back into the oven, rotating the pan. Roast for an additional 10 minutes, then baste the drumsticks with the juices on the foil. Roast for another 10-20 minutes, or until the outside of the chicken is deep golden brown. The internal temperature of the chicken should be 170 to 175 degrees F when a thermometer is inserted into the thickest part of one of the drumsticks and the juices run clear. Let the chicken rest for about 10 minutes before serving.
Other chicken drumstick recipes:
Simply Recipes’ Breaded & Baked Chicken Drumsticks
Yum Sugar’s Roast Chicken Drumsticks with Garlic
Nook & Pantry’s Buffalo Chicken Drumsticks
Dijon & Thyme Roasted Chicken Drumsticks Recipe
Ingredients
Mustard paste:
- 1/4 cup Dijon mustard
- 2 tablespoons minced shallots
- 2 cloves garlic minced
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Chicken:
- 8 chicken drumsticks skin on
- kosher salt & freshly ground black pepper
- 2 tablespoon olive oil
Instructions
Making the Mustard Paste:
- In a small bowl, combine Dijon mustard, shallots, garlic, thyme, salt, and pepper.
Preparing The Chicken:
- Place chicken drumsticks in a large dish and liberally rub the mustard paste over the drumsticks. Cover, refrigerate, and let rest for 1-2 hours.
Roasting The Chicken:
- Preheat the oven to 450 degrees F. Cover baking sheet with foil and place the mustard paste-coated drumsticks on the foil. Sprinkle the drumsticks with a little kosher salt and freshly ground black pepper and drizzle a total of 1 tablespoon olive oil over top. Roast for 20 minutes. Remove the baking sheet from the oven and drizzle an additional 1 tablespoon olive oil over the drumsticks. Turn the oven down to 350 degrees F and put the baking sheet back into the oven, rotating the pan. Roast for an additional 10 minutes, then baste the drumsticks with the juices on the foil. Roast for another 10-20 minutes, or until the outside of the chicken is deep golden brown. The internal temperature of the chicken should be 170 to 175 degrees F when a thermometer is inserted into the thickest part of one of the drumsticks and the juices run clear. Let the chicken rest for about 10 minutes before serving.
Notes
Nutrition
Kitchen M says
While I still have fresh thyme, I should try making this. Looks delicious. 🙂
Merry Christmas!
Angie's Recipes says
CC, these chicken drumsticks are absolutely top class! And as always, your pictures are excellent!
MaryMoh says
Oh, hope I'm not too late to vote. It's 21st today. Hope I did the right thing. Of course gave you 5 starts! Hope you win 🙂 By the way, very delicious looking chicken drumsticks. Thanks for sharing.
penny aka jeroxie says
I am sold. This is something I will definitely try!
Drick says
beautiful and tasty looking legs….and a 5-star vote on the brie…
janet says
You got my vote, good luck!
pegasuslegend says
very nice pictures of the chicken 🙂
Jessie says
I love how easy these are to make. There's so much flavor going on here and they make an awesome quick whip up dinner!
lululu says
Oh, I just voted for you (2 hours before it closed)! Hope you will win!
Those drumsticks look too tasty. Dijon mustard seems to be an all-time partner to meat!
Chris says
Wow, thank you for this wonderful recipe. I made sure to give you 5 stars on the Ile de France contest because you definitely deserve it! Love your food photography too.
denise, the prime magpie says
Oh fabulous — will have to try this the next time I break down a chicken for roasting! I love all the flavors here and I'm sure it's amazing! Thanks for the head's up on the voting — 5-star-ified! Good luck with the votes!!
The Chickenless Chick says
You'd better believe I gave it five stars 🙂
Tasty-looking drumsticks as well. That rich dark meat with the tang of the dijon… yum!
Inez Templeton says
I found this on Tastespotting this afternoon and made it for dinner tonight. Absolutely delicious. I had to substitute dried thyme for fresh, but when I make it again, I'll be sure to have fresh on hand. Thanks so much for this fantastic recipe!!
Liz Marr, MS, RD says
Both recipes look awesome. And I'm always looking for new twists with chicken.
taste traveller says
These look fantastic! I too am a fan of dark meat & last week I tried "oven fried chicken". Phenonmenal. I'll give these a go next year (all meals until the 31st are thankfully planned! :-))
Tasty Eats At Home says
I voted! And this sounds delicious – while one of my kids is not a big on-the-bone chicken eater, the other two are, and this sounds delicious! I'm sure we'd all enjoy it. And I love minimal effort dishes!
5 Star Foodie says
Voted for your recipe, good luck!
Mary says
I think I got my vote in just in time! Whew! This chicken recipe sounds fantastic!
CheapAppetite says
Oh well, I tried. But I think it's too late to vote for you? Didn't look like I can vote there. Anyway, good luck. Hope you win:)
MissWassaisinadifferentcountry says
You got my vote!! Your recipe look really great!!
Mae says
Those are some juicy-looking chicken legs!
Judy says
What a brilliant idea to use thyme – I'm always pairing chicken with tarragon but can't wait to try this. We have a houseful for New Year so I will definitely do this; perfect for a cold night! Thanks!
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