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Crispy Roasted Mustard and Thyme Chicken Drumsticks
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Crispy Roasted Mustard and Thyme Chicken Drumsticks

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time: 6 hours
Total Time 6 hours 50 minutes
Servings 7 drumsticks
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet
  • Wire Cooling Rack

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.  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.