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 this crispy roasted mustard and thyme chicken drumsticks recipe. 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 maple dijon asparagus and creamy mashed potatoes with chicken gravy. It was a comforting meal that we all enjoyed, and it made me feel a little bit better.
Crispy Roasted Mustard and Thyme Chicken Drumsticks
Ingredients:
- 7Â chicken drumsticks
- ¼ cup Dijon mustard
- ¼ cup buttermilk
- 2 garlic cloves minced
- 1½ tbsp handful fresh thyme leaves
- Zest of one lemon
- Sea salt and freshly ground pepper to taste
- 1½ cups panko
- 2 tbsp olive oil
How to Make Crispy Roasted Mustard and Thyme Chicken Drumsticks
Whisk together the mustard and buttermilk in a zip-lock bag, add the chicken, and seal. Â Toss to coat. Refrigerate for 6-24 hours to marinate.
Preheat the oven to 400 degrees (use a convection setting if you have it). Line a baking sheet with foil, then place a wire cooling rack on top of the 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 them onto the wire cooling rack 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.
Equipment
Ingredients
- 7 chicken drumsticks
- ¼ cup Dijon mustard
- ¼ cup buttermilk
- 2 garlic cloves minced
- 1½ tbsp handful fresh thyme leaves
- Zest of one lemon
- Sea salt and freshly ground pepper to taste
- 1½ cups panko crumbs
- 2 tbsp olive oil
Instructions
- Whisk together the mustard and buttermilk in a zip-lock bag, add the chicken, and seal. Â Toss to coat. Refrigerate for 6-24 hours to marinate.
- Preheat the oven to 400 degrees (use a convection setting if you have it). Line a baking sheet with foil, then place a wire cooling rack on top of the 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 them onto the wire cooling rack 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.
I bet that is really good!!! Hope that you are feeling better and better each day!!
xo Kris
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!
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.”
It looks so delicious and crispy Pam!!
Cheers,
Lia.
You’re making me want to bake up a batch of tofu nuggets with this topping! Love that it’s not fried.
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).
Katie C.
I used my convection setting on my oven and still cooked them at 400 degrees. I hope this helps.
Pam
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!).
Those look yummy. I think I do have them in the freezer! I hope you feel better soon!
Those baked chicken drumsticks look so CRISP!
Drumsticks are my favorite, love how mustardy these are! yum!
This looks so delicious, Pam! I hope you get well soon!
I have Ina’s recipe but I like your version better. Time for fried chicken.
Looks so crisp and tasty! Love the fact that they were not fried 🙂
Just discovered you blog a few weeks ago. I love it!!! Cant’ wait to try these 🙂
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?
Hi Patty
I made this chicken recipe yesterday with chicken thighs and we loved it.
Jovina
Sorry I should have written Pam.
Nice recipe, I always wanted to eat chicken drumstick 🙂