There’s something special about chicken drumsticks—they’re easy to eat, always juicy, and perfect for sharing.
Ingredients:
½ cup walnuts, chopped and lightly toasted
14 oz (400 g) ricotta cheese
½ cup feta cheese, crumbled
¾ cup fresh parsley and dill, finely chopped
2 tsp garlic powder
1 tbsp lemon zest
20 chicken drumsticks
Olive oil for brushing
Wooden toothpicks
Instructions:
- Preheat your oven to 375°F (190°C).
- Toast the walnuts in a dry skillet until fragrant, then set aside to cool.
- In a mixing bowl, combine ricotta, feta, herbs, garlic powder, and lemon zest. Stir until well blended, then fold in the walnuts.
- Carefully loosen the skin of each drumstick to create a pocket. Spoon a small amount of the filling underneath the skin.
- Secure with toothpicks if needed. Arrange the chicken in a lightly greased baking dish.
- Brush with a little olive oil, then bake for 40–45 minutes or until the chicken is cooked through and the skin is golden.
- Remove toothpicks before serving.
Serves 8–10.
Aromatic Baked Chicken
Servings: 6
Ingredients:
- 3 lbs chicken pieces (or turkey parts if preferred)
- ½ cup reduced-sodium tamari (or soy sauce)
- ⅓ cup chopped shallots
- 2 cloves garlic, minced
- 1 tsp fresh grated ginger
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- ⅛ tsp ground cloves
- Freshly ground black pepper
- Olive oil spray
Instructions:
- Place chicken pieces in a large dish. In a bowl, mix tamari, shallots, garlic, and ginger. Pour over chicken, cover, and refrigerate for at least 2–3 hours to marinate.
- Preheat oven to 325°F (160°C). Lightly oil or spray a shallow roasting pan.
- Arrange the chicken in the pan. In a small bowl, combine coriander, cinnamon, nutmeg, cloves, and pepper. Sprinkle evenly over the chicken.
- Bake for 50–60 minutes, turning once, until the chicken is tender and fully cooked.
- Serve warm with rice, couscous, or roasted vegetables.
