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Baked Chicken Drumsticks
Member Name: grey0220
Advantages: So simple - and a great source of meat for your week!
Disadvantages: Many people don't eat dark meat, which is a shame!
Be warned that this review is talking about DARK MEAT, and is written from someone who LOVES DARK MEAT! Breast meat is OK, but there's really nothing like the juiciness and taste inherent to a good drumstick. I usually make this using the 12-pack of drumsticks from Waitrose on a Sunday afternoon, and then work my way through the meat through the rest of the week - it's great cold in salads, or warm in pastas, or just on its own with some mashed potatoes.
- Drumsticks - bone in and skin on!
- All-purpose Flour (I usually find two big heaped tablespoons are enough)
- Garlic (I go crazy here - 6 or 7 cloves)
- 6 or 7 cherry tomatoes (or 2 regular-sized tomatoes)
- 3 or 4 new potatoes
- Olive oil
- Salt and pepper
Pre-heat the oven to 180d Fahrenheit. Throw in your roasting pan, with a good slog of olive oil, so it can get good and hot.
I like to get all the non-chicken ingredients ready, so I don't have to worry about washing my hands until the very end. This means washing the new potatoes and cutting them into quarters or 1/8ths, depending on their original size - it's really up to you. If I'm using cherry tomatoes, I'll halve them - and I like keeping those two ingredients of a similar size. So that should give you a good idea of what I'm talking about.
If the garlic cloves are big (which I love!!), then I'll only halve them. But if they're a little small, then I'll keep them whole.
Season your flour - salt and pepper to taste!
Take your drumsticks with some tongs and roll them around in the flour (the tongs mean you don't really have to go crazy with washing your hands later! But you can always use your hands if you want). Make sure the entire drumstick is covered in flour - the flour will cook up really nice, and give the skin a nice crunch. Set aside when done.
When the oven is nice and hot, take the roasting pan out. Take each drumstick and before you lay it to rest in the tray, roll it around in the olive oil first, so that even the side that isn't resting against the pan gets covered in oil. Repeat for all other drumsticks.
Before you pop the tray back in, throw in the potatoes, the garlic, and throw on some more olive oil. Set the timer for 30 minutes.
After 30 minutes, throw the tomatoes in, and turn the chicken over. Cook for 30 minutes more.
When finished cooking, feel free to serve straight away. To store for the rest of the week, I'll keep some of the drumsticks intact (i.e. still on the bone), and I'll shred the meat from the rest (to make it easier to stir into pasta or throw onto salads).
Summary: One of my favorite ways to eat chicken