i’m super late on this post i knowwww. but work has been crazy this week and whole30 and life got in the wayyyy. i actually have a big practice test tomorrow at work so i’ll probably be a little briefer than you’re used to.
you’re probably super excited about this, aren’t you? don’t get too excited, i’m probably gonna ramble about something or other.
alright. so i originally made these drumsticks back a few months ago and they’re just so good.
i love the combo of basil and strawberries AND balsamic to take it to a new level.
can you promise me one thing though?
DO NOT SKIP THE MARINADING STEP.
puh. lease. it’s important. REALLY important.
everything else: cast-iron vs. baking sheet, skin vs. skinless – wait Katie Ledecky just won another gold soooo… NOTHING MATTERS ANYMORE.
(i’m clearly watching the olympics while writing this).
don’t skip the marinade. can i just pull a “because i said so?”
it’s like the easiest way to jam pack a ton of flavor into your chicken.
of course, we’re using my favorite forgiving poultry – DRUMSTICKS.
should i restate why i love them? they’re cheap. they’re easy. and you basically can’t overcook them.
it doesn’t get much better than that.
alright – now that we’ve got this all squared away and you’re GONNA do the whole marinade thing, i think we can talk about your options right?
first – skin or no skin. personally, i prefer skinless, because i use the leftovers for lunch and won’t actually eat the skin if it’s coming out of the microwave. but honestly, it’s just personal preference!
next: dooooo you sear them first? it seems like an arbitrary step. i GET it. its annoying, but i swear it makes a difference. i’ve had them both ways and i definitely prefer them when i sear them first – granted, it probably makes a bigger difference if you’re using skinless drumsticks, but i’d argue that it’s along the lines of nom nom paleo’s cracklin chicken where you get a great crisp on the skin if you doooo opt for those skin on drumsticks.
HI GOLDEN ROASTED CHICKEN I CANT TAKE YOU.
have i ever been this obsessed with poultry before? i think not. maybe i’m delirious from whole30.
speaking of which, this is a whole30 compliant recipe. just make sure your balsamic dressing is compliant. (I use tessemaes dressings – just make sure it’s not the honey balsamic if you’re whole30ing!)
alsoooo – you guys know where to find my whole30 resources right?? (check it out belowwww)
OH. also, i highly recommend tearing up the chicken after you finish cooking/eating dinner.
that’s the easiest way i’ve dealt with repurposing leftovers for lunches/dinners. it might not always look pretty, but this way you can also let the leftovers soak up any juices that are at the bottom of the pan.
just trust me, okay?
- 1 cup packed basil leaves
- 8 oz strawberries, divided
- ⅓ cup balsamic dressing
- 10 chicken drumsticks, (approximately 3-4 pounds)
- 2 tablespoons olive oil
- 1 onion, diced into large chunks
- salt & pepper to taste
- Combine the basil, balsamic, & half the strawberries (about ½ cup) into a food processor. Blend the ingredients into a pesto-like marinade. Cover the chicken drumsticks with the marinade and place in a ziplock bag. Marinate in the refrigerator for at least two hours, preferably overnight.
- Preheat the oven to 375 degrees.
- Add the two tablespoons of olive oil to a large cast iron skillet and heat over medium/high heat until the oil sizzles. Add the drumsticks to the skillet and sear for five minutes before flipping them over to get a sear on the opposite side (you may need to work in batches). After you sear the opposite side for five minutes, transfer the chicken to an ungreased baking sheet, with the onion. Spread the remaining marinade over the drumsticks. Slice the remaining strawberries and top the drumsticks with the strawberry slices. Finish the drumsticks in the oven for 15 minutes.
- Alternatively, you can cook the chicken on a baking sheet without searing it first.
- Preheat the oven to 375 degrees.
- Spread the two tablespoons of oil on the cookie sheet and arrange the chicken and onion. Top the drumsticks with the remaining marinade and the sliced remaining strawberries. Bake for 45-60 minutes, depending on the thickness/weight of the drumsticks!
please – be warned. DO NOT lick the hot pan.
Make it? Lemme see it! Hashtag it: #thepikeplacekitchen
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