Crispy Roasted Mustard and Thyme Chicken Drumsticks

Since I haven’t been feeling well, I was craving comfort food for dinner. I decided to make Ina Garten’s crispy roasted mustard and thyme chicken but adapted it so it was healthier. I let the chicken marinate for 8 hours before breading it in the panko mixture and roasting it. The chicken was moist, tender, and SO flavorful. We all, kids included, absolutely loved this chicken. I served it with asparagus (recipe will post tomorrow) and Creamy Mashed Potatoes with chicken gravy. It was a comforting meal that we all enjoyed and it definitely made me feel a little bit better.

In a ziplock bag,  whisk together the mustard and buttermilk. Place the chicken in the ziplock and seal.  Toss to coat. Place into the refrigerator for 6-24 hours to marinate.

Preheat the oven to 400 degrees (use convection setting if you have it). Line a baking sheet with tin foil then place two cooling racks on top of baking sheet. Coat the cooling racks with cooking spray.

Place the minced garlic, thyme, lemon zest, panko, olive oil, sea salt, and freshly cracked pepper, to taste  into a bowl, mix well using fingers until evenly combined.  Taste and add more seasonings if needed. Pour the mixture onto a large plate. Coat the drumsticks with the panko mixture then place onto the cooling racks on the baking sheet. Spray the chicken with a bit of olive oil cooking spray.

Place the chicken into the oven and bake for 40 minutes, or until cooked through. Side Note: If you didn’t use the convection setting on your oven, turn it to broil to brown the top of the chicken. Watch very carefully so it doesn’t burn! Remove from the oven and serve. Enjoy.

 

Crispy Roasted Mustard and Thyme Chicken Drumsticks

Servings: 7 drumsticks

Ingredients

  • 7 chicken drumsticks
  • ¼ cup Dijon mustard
  • ¼ cup buttermilk
  • 2 garlic cloves minced
  • 1 ½ tbsp handful fresh thyme leaves
  • Zest of one lemon
  • Sea salt and freshly ground pepper to taste
  • 1 ½ cups panko
  • 2 tbsp olive oil

Instructions

  • In a ziplock bag, whisk together the mustard and buttermilk. Place the chicken in the ziplock and seal. Toss to coat. Place into the refrigerator for 6-24 hours to marinate.
  • Preheat the oven to 400 degrees (use convection setting if you have it). Line a baking sheet with tin foil then place two cooling racks on top of baking sheet. Coat the cooling racks with cooking spray.
  • Place the minced garlic, thyme, lemon zest, panko, olive oil, sea salt, and freshly cracked pepper, to taste into a bowl, mix well using fingers until evenly combined. Taste and add more seasonings if needed. Pour the mixture onto a large plate. Coat the drumsticks with the panko mixture then place onto the cooling racks on the baking sheet. Spray the chicken with a bit of olive oil cooking spray.
  • Place the chicken into the oven and bake for 40 minutes, or until cooked through. Side Note: If you didn't use the convection setting on your oven, turn it to broil to brown the top of the chicken. Watch very carefully so it doesn't burn the chicken. Remove from the oven and serve. Enjoy.
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19 Comments

  1. I bet that is really good!!! Hope that you are feeling better and better each day!!
    xo Kris

  2. This looks soooo good… I just love crispy baked chicken – add a little mustard and thyme to the mix and it’s got to be extra delicious!

  3. We really like Panko and the crunch they provide and these look extra crunchy. Since I’m a big baby when ill, my first line would have read “Since I haven’t been feeling well, I was craving comfort food for dinner. I decided order pizza delivery.”

  4. It looks so delicious and crispy Pam!!
    Cheers,
    Lia.

  5. You’re making me want to bake up a batch of tofu nuggets with this topping! Love that it’s not fried.

  6. I have a convection feature on my oven and I am not sure how to adjust the temperature of whatever I am cooking when I use it. Do you just turn the temperature down 25 degrees?

    I think I will try this recipe with some boneless chicken that I have in the freezer for tomorrow’s dinner (it’s too cold to go to the store for bone in chicken).

    1. Katie C.

      I used my convection setting on my oven and still cooked them at 400 degrees. I hope this helps.

      Pam

  7. That looks so good! Chicken legs are always on sale at my store – I can usually get them for .99 a pound! (although truth be told, I usually use my deep fryer!).

  8. Peggy Recker says:

    Those look yummy. I think I do have them in the freezer! I hope you feel better soon!

  9. Kim in MD says:

    This looks so delicious, Pam! I hope you get well soon!

  10. Looks so crisp and tasty! Love the fact that they were not fried 🙂

  11. Pam Preib says:

    Just discovered you blog a few weeks ago. I love it!!! Cant’ wait to try these 🙂

  12. Ina…mustard…chicken…roasted … this has to be good. Pinning this one to try very soon. I’ve got a freezer full of thighs, which I’ll use, I’m sure it will be fine. What do you think?

  13. Hi Patty
    I made this chicken recipe yesterday with chicken thighs and we loved it.
    Jovina

  14. Nice recipe, I always wanted to eat chicken drumstick 🙂