This was another dish made from the ingredients I had on hand. The herbs were needing to be used up as well as the drumsticks and lemon. I tossed in some olive oil and minced garlic to the marinade let them marinate for an hour before roasting them. The house smelled amazing while it roasted and the chicken turned out moist, tender, and delicious. It paired nicely with the Roasted Heirloom Tomatoes, Asparagus, and Green Beans and potatoes. I love easy and delicious comfort food that is healthy!
Combine the fresh herbs, lemon juice, zest, olive oil, and minced garlic together in a bowl; mix well. Place the chicken in a dish and rub the herb mixture evenly all over the drumsticks. Place into the refrigerator to marinate for an hour.
Remove the chicken from the refrigerator 30 minutes prior to cooking. Preheat the oven to 400 degrees.
Heat a large OVEN PROOF pan that’s been coated in cooking spray over medium high heat. Remove the chicken from the bag and place on a plate. Season both sides of the drumsticks with sea salt, freshly cracked pepper, and garlic powder, to taste. Add the chicken to the HOT pan and cook for 3-4 minutes, or until golden brown. Flip the chicken over and place into the oven to bake for 25-30 minutes, or until the chicken is cooked through. Serve with extra lemon wedges if desired. Enjoy.