Baked Chimichurri Chicken Drumsticks

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Hey guys! Not sure I mentioned this to all ya’ll, but I’m in Carmel California checking out some lettuce fields and processing plants owned by Dole. ☺ How cool is that? I’m kind of a geek when it comes to how things are made/seeing how food gets made and packaged up. I was telling my husband that I wish he could come with me and here’s how that conversation went down:

Me: “I wish you could come with me!”

Him: “But I’d be bored the whole time…”

Me: “I wouldn’t leave you in the room the whole day…you could come with me!”

Him: “EXACTLY. I’d be bored all day.”

Needless to say I left him and the little rascal behind. Also, I’m in the right profession.

Anyways, these drumsticks are so easy to make and perfect food for kids! I think my 3 year old was channeling a cave-woman-baby, diving into this dinner the other night. She LOVED this chicken. We loved it too and it hit the spot with a little squeeze of lemon juice over top. Mmm….

I was short on time, so I ended up using a store-bought chimichurri seasoning, but feel free to make it on your own at home…perhaps this Wednesday night for Around the World in 80 Plates {10/9C on Bravo}. Hint hint.

Enjoy, friends 🙂

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Baked Chimichurri Chicken Drumsticks

Chimichurri seasoning makes these Chimichurri Chicken Drumsticks a meal that your whole family will love! Serve with rice.

servings 4 servings

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 5 hours hrs 35 minutes mins

Ingredients

• ▢ 2 1/2 pounds chicken drumsticks about 10
• ▢ 3 tablespoons chimichurri seasoning
• ▢ 3 tablespoons canola oil
• ▢ 1/2 lemon juiced
• ▢ 1/2 tablespoon white vinegar

US Customary - Metric

Instructions

• Rinse drumsticks and pat dry with paper towels. Set aside.
• In large bowl, stir chimichurri seasoning with oil, lemon juice and vinegar together. Add in chicken and stir to coat evenly. Cover with plastic wrap and marinate 3-6 hours.
• Line a baking sheet with foil and place a rack over top. Spray with nonstick cooking spray and place chicken on top of rack.
• Brush with any remaining marinade left in the bottom of the bowl.
• Bake at 400 degrees for 20 minutes, then reduce temperature to 350 degrees and continue baking until internal temperature reaches 165 degrees, 10-15 minutes more. Remove from oven and serve with lemon wedges.

Nutrition

Calories: 428kcal | Carbohydrates: 9g | Protein: 35g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 175mg | Sodium: 201mg | Potassium: 582mg | Fiber: 5g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 7mg | Calcium: 200mg | Iron: 5mg

Course: Dinner

Cuisine: American

Keyword: Chimichurri Chicken