October 23, 2013

Today I'm sharing a simple dinner that we've been enjoying regularly for a couple years now. I don't know why I haven't blogged about it yet! This marinade is my absolute favorite for chicken. Bursting with the punchy flavors of lemon zest and fresh garlic, this chicken is so deliciously bright and satisfying. Use the lemony marinade to make chicken drumsticks exciting without any fried coating. Drumsticks are so nice because they're an inexpensive cut of meat and always turn out so beautiful when roasted. It's is also a great dinner idea to keep in mind if you have package of chicken thighs with the bones and skin on, like I did here-- another budget-friendly choice. (Side note: if we happen to have boneless, skinless thighs, I always set those aside because they make the best stir-fry.)

The best thing about this meal is that it's really just a matter of shaking up a marinade. So, a couple minutes of work at the beginning and then it's just
1. Stick it in the fridge.
2. Stick it in the oven.
And you have a really nice dinner! I'd serve this with some rice and sautéed zucchini, or green beans, or you could put a pan of veggies in the oven and roast them at the same time as the chicken.


Delicious Lemon Garlic Drumsticks/Thighs
lightly adapted from The Nourishing Gourmet
In the past I've made these right around dinner time and skipped the marinating time- they're still awesome without it. But they do have a deeper flavor if you marinade longer. 

6 chicken drumsticks or thighs

Lemon Garlic Marinade:
1/4 cup olive oil
2 teaspoons yellow mustard
3 large garlic cloves, minced
1 teaspoon sea salt
1/4 to 1/2 teaspoon black pepper
zest and juice of one organic lemon

Combine marinade ingredients in a small jar and shake well. Rinse and dry drumsticks or thighs. Place chicken in a large glass bowl and cover with marinade, mix it up a bit to make sure each piece will be well marinated. Cover and place in refrigerator, let marinade for 2-12 hours.

When ready to roast the chicken, preheat oven to 375 degrees. Place drumsticks in a baking dish and bake for about 45 to 55 minutes, or until done. If using thighs, bake for 1 hour and 15 minutes, or until done. The juices should run clear when chicken is pierced with a knife.  


Mmm. Keep this marinade recipe around. It comes in handy.

blogged one year ago: Vanilla-infused Honey

11 comments:

theelizabethhighsmith said...

Can't wait to try, looks delicious! I love a lemon, garlic and fresh basil marinade in the summer so I know I'll love this!

Laura Railing said...

I don't know why, but I always had an issue with lemon chicken as a kid. This though makes me want to try it all over again. yum!!

Stephanie Parker said...

The marinade sounds delicious! I will give it a try next week.

Katie said...

yum! p.s. LOVE the new banner.

Kelly said...

This looks delicious! And I love your new blog header!

Sharon said...

I wonder if my kids would go for this-they don't care for a lemon chicken that I make, but with the garlic and basil, they might go for it. I also love your new header-it looks fabulous!

Laura Murphy said...

It took me awhile, but I finally noticed your new header and it's adorable! Someday I'll hire you to make one for me.

Recipe looks great, too.

Jenny Klein said...

I'm curious what kind of mustard you used for this? Dijon? Spicy Brown? Yellow?

summer said...

@Jenny Klein -- I use yellow mustard, but feel free to pick whatever you prefer! :)

Jenny Klein said...

thank you!! sorry, saw that in the recipe after I commented! trying this tonight :)

theelizabethhighsmith said...

Two potentially silly questions
1. If I have boneless, skinless thighs will they still work with the marinade? I noted you said you usually use those for stir frys.

2. Do you put the pan with the marinated chicken directly in the oven vs. removing from the marinade to a new pan?

hello

hello

about this blog

Hello, I'm Summer. A people-loving introvert whose hope and life is in Jesus. His promises are my passion and my ministry is homelife. This blog is a place for me to write about everyday things. Especially food. My favorite thing to do is sit around a table, lingering over a long meal with good conversation. I live with my husband and our 2 littles. We like blizzards, thrifting, grammar, guacamole, cheerful hearts, nice manners, good movies, and making simple, real, nutrient-dense food.

"If Christ be anything, He must be everything."
-C.H. Spurgeon

old posts