Oven Baked Chicken Drumsticks

 

With very little effort or planning you can create these flavourful easy oven baked drumsticks. Exceptionally tender and juicy with a savoury sweet flavour that has a slight spicy kick. It's a recipe that can easily be doubled, just adjust the seasonings and cooking time, or made using bone-in chicken thighs and served with whatever side or sauces you wish.   

Oven Baked Chicken Drumsticks

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1 teaspoons sweet smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon chilli powder  

1/8 teaspoon cayenne pepper

2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

6 chicken drumsticks

2 tablespoons olive oil

Barbeque sauce, for brushing and serving 

Preheat oven to 425ºF (220ºC). Line a baking tray with parchment paper and set aside.

In a bowl combine the sweet smoked paprika, garlic powder, onion powder, chilli powder, cayenne pepper, dried oregano, salt and ground black pepper. 

Places the drumsticks in a large bowl and drizzle the olive oil over top, toss to coat evenly in the oil, then sprinkle the prepared seasoning mix over the oiled drumsticks and toss until evenly coat with the spice mixture. 

Place the now seasoned drumsticks on the prepared baking tray with enough space between them so they are not touching. 

Place the tray into the oven and bake for about 40 minutes, or until the drumsticks reach an internal temperature of 175ºF (approximately 77ºC to 80ºC), flipping the drumsticks once half way through cooking time and brushing with barbeque sauce. Serve hot.

Notes: if doubling the recipe, do adjust the seasonings and cooking time. I baked 12 drumsticks for about 80 minutes, flipping and brushing barbeque sauce half way through and checking after 60 minutes, making sure that the internal temperature for each reached 175ºF (approximately 77ºC to 80ºC). You can try adding other herbs, seasonings or sauces according to your preference. 

Another option is... You can make a spicy herb rub by mixing the spices and oil, listed in the recipe, together then rub each chicken drumstick with the rub and place them on a preheated barbeque to cook, ensuring when the chicken is done and the internal temperature of 165ºF is reach for each drumstick. Preheat a gas grill barbeque 10 to 15 minutes on medium high heat before you begin cooking.   

Seasoned Croutons

These croutons are easy to make and better than any store bought croutons you can buy. First, you want to take a loaf or half a loaf of day old bread. I had, half a loaf of french bread that had been at least 4 days old. Cut that up into cubes. Doesn't matter how big or small you make the cubes. Even random shapes work. Once cut up place them into a large bowl. 

Now drizzle with olive oil. Then you want to shake some seasonings and herbs over the cubes. I used a mixed Cajun seasoning and some garlic and herb Mrs. Dash. How much is up to you. Once the seasonings are added toss to coat. You can use your hands or use a fork and a spoon, like you would if you were tossing a salad.    

Add some grated cheese. You can add whatever cheese you would like. I had Asiago on hand. Toss to coat again. They are done and ready for the oven. 

Place the dressed bread cubes on a lined baking pan. I used aluminum foil however parchment paper is great too. Grate some more cheese over top. Bake in a preheated 350º oven for about 15 - 20 minutes. Checking to make sure that they are browning nicely and do not get burnt. 

Once nicely browned and cheese has melted. Pull from the oven and let them cool on the baking pan until cool. Serve on top of your favourite salad or soup. Store in an air tight container or a plastic bag. 


It is the simplest of things in life! - JW 

Peachy Pork Tenderloin

Nothing says summer like peaches. Peaches remind me of stopping at a roadside fruit stand while driving in the country and buying fresh local fruit. It all seemed magical to me. Novel, I suppose... fruit came from the grocery store. With this recipe I tried to capture sweet summer days.

The ingredients you will need are:

2 tablespoonfuls of olive oil
1-2 teaspoons of cajun spice
1-2 teaspoons of ground cumin 
two cloves garlic chopped and minced
1/4 cup - 1/2 cup of peach jam
chicken or vegetable stock
water
a slow cooker

You can always tweak the measurements to your liking. Mix the olive oil, cajun spice, ground cumin, chopped garlic and peach jam in a bowl. Add some chicken stock and water to the slow cooker. This is to make sure that the pork doesn't stick. Place the pork tenderloin into the slow cooker. Place the mixture over top of the pork. Making sure all the surface is covered. Add some crushed black pepper and a pinch of salt on top. Close the lid and cook on low for 4 hours. Slow cookers are valuable in the winter and a heavenly in the summer. When the days are hot... very hot, who wants to be sweltering in the kitchen. 

You may also add fresh peaches with the ingredients or possibly make a fresh peach compote to serve with the cooked pork. The aroma in the house was absolutely scrumptious! I found the flavour was more of a smoky sweetness and not so heavy on the peachy flavour as I would have liked. So I had it as is with a side of rice, fresh runner beans and a spinach and kale salad. - JW