Wednesday, February 2, 2011
Drumsticks in the Oven
Preheat oven to 350 degrees.
ten to twelve drumsticks - with our without skins
Spray skillet with cooking spray.
Sprinkle salt, pepper, and garlic powder over chicken.
Paprika is optional. It adds a bright color to the chicken, and is reported to be very high in vitamin c. I like how it looks, and tastes, so I use it.
Arrange drumsticks in the skillet, cover with lid, and put in oven.
Bake for approximately one hour.
I sometimes set the oven at 325 if I want them to cook a little slower. You can also fling an appropriate number of foil covered potatoes in the oven to bake along with the chicken if that sounds good. They may take a little longer to cook than the chicken. If they are not done when the chicken is done, Remove the chicken from the oven and turn it up to about 425 degrees. To check to see if the potatoes are done you can either fork them; or, (using a pot holder) squeeze the potatoe from both ends and see if the middle seems soft.
This is the main dish for a meal.
It is also good to take to any sort of potluck.
It is an affordable and tasty.
I serve it with rice, or quinoa, or potatoes, or potato salad, or a green leafy salad. It really depends on what is on hand at the time.
The bright color of yellor corn or green peas looks nice with chicken cooked this way.
I try to get the chicken on sale and freeze it in portions that will make a meal for the family. It works nicely with chicken thighs as well as drumsticks. I usually leave the skin on. I am careful to drain off any fat that is the bottom of the skillet. You can skin the meat first if you like. The chicken is more likely to cook a little on the dry side without the skin, but then the seasoning is right on the meat. It is good either way.