by Nicole Perry

By bjlazyl

Ingredients

• Kosher salt
• Pepper, freshly cracked
• 10-16 skin-on chicken drumsticks
• 1 tablespoon olive oil
• 4 tablespoons butter
• 3 garlic cloves, finely chopped
• Zest of 1 lemon, plus 1 tablespoon lemon juice
• 2 tablespoons parsley, chopped

Details

Servings 3
Adapted from popsugar.com

Preparation

Step 1

Just because you're short on time, doesn't mean a great dinner is out of reach. On days where time's a premium, try this little shortcut — replace a whole chicken with just the drumsticks. This simple swap dramatically cuts down the cooking time; instead of taking about an hour and a half, these beautifully burnished drumsticks can be on the table in about 45 minutes.

Directions

Heat a 12-inch, heavy-bottomed skillet (preferably not nonstick) over medium-high heat. If you don't have a large enough skillet, use two smaller skillets. Add the oil and half the butter. When the butter is foaming, brown the drumsticks on all sides in batches; transfer the browned drumsticks to a plate.

Reduce the heat to medium-low, add all the drumsticks back to the skillet(s), cover with the lid, and cook for 20-25 minutes, rearranging the drumsticks every 5-10 minutes for even cooking. Remove the lid and add the remaining butter, garlic, lemon zest, and lemon juice. Gently toss to coat the drumsticks. Take the skillet off the heat and leave the flavors to infuse for a few minutes (this also allows the chicken to rest). Sprinkle with parsley, and serve hot.

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does anyone know if you can use a grill instead of the frying pan coz i want to make this today but dont have enough time to watch over the frying pan...thanks for your help! :)

i just made these for dinner. i used sage as suggested above and didnt have parsley. one thing i did wrong was to TOO generously salt the chicken pre frying. not sure how much salt i would use next time. I boiled taro to go with this and it was a good choice because it wasnt not salty or oily. another starch i'd try with it is baked sweet potatoes. my son (2yrs) really liked this. he doesn't like chicken every time we have it so i am quite pleased to now have this recipe to go back to :)
for the last step i chopped garlic (half a head for our 5 drumsticks-we love garlic) in a little food processor with the lemon juice, sage and remaining butter (melted). and it smelled soo good when i poured it over the sizzling chicken!
by the way, unlike the previous poster i used a heavy skillet with glass lid.

i just made these for dinner. i used sage as suggested above and didnt have parsley. one thing i did wrong was to TOO generously salt the chicken pre frying. not sure how much salt i would use next time. I boiled taro to go with this and it was a good choice because it wasnt not salty or oily. another starch i'd try with it is baked sweet potatoes. my son (2yrs) really liked this. he doesn't like chicken every time we have it so i am quite pleased to now have this recipe to go back to :)
for the last step i chopped garlic (half a head for our 5 drumsticks-we love garlic) in a little food processor with the lemon juice, sage and remaining butter (melted). and it smelled soo good when i poured it over the sizzling chicken!
by the way, unlike the previous poster i used a heavy skillet with glass lid.

Mmm...made this in the cast iron dutch oven for tonight's dinner. Added a little powdered sage and made a gravy, too. I'm not a fan of dark meat, but this recipe is perfect for it. FABULOUS!!!

ok?.... none of you lames have actually tried this I see so how about I do you the favor and right a REAL review when I make this!!!!

My son loves drumsticks and i'm sure if I make this he'll love it.

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