| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons butter, divided
- 8 large chicken drumsticks
- Kosher salt
- Poultry seasoning or ground thyme
- 6 cloves garlic, grated or pasted
- 1 tablespoon cracked black pepper
- 1 lemon, zested
- 2 lemons, juiced
- 1/4 cup chopped fresh parsley, to garnish
- 1/4 cup finely chopped scallions or chives, to garnish
Instructions
- Heat the extra-virgin olive oil and 2 tablespoons butter over medium-high heat in a large pan with a cover. When the butter foams, add the drumsticks and season with salt and poultry seasoning. Shake the pan and brown the chicken on all sides. Cover the pan and reduce the heat a bit. Cook for 20 minutes to cook through. Remove the drumsticks to a platter and add the remaining butter to the pan to melt. Add the garlic and pepper, stir for 2 minutes, and then add the lemon zest and juice. Swirl to combine and pour over the drumsticks. Garnish with parsley and scallions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 707 |
| Total Fat | 46 g |
| Saturated Fat | 16 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 62 g |
| Cholesterol | 336 mg |
| Sodium | 963 mg |
Reviews
This is my normal “rotation”–actually the entire episode’s recipes are. The only thing I change is to brown using only EVOO to lower the sat. fat. Delicious. Tonight I’ll be using drummers & bone-in thighs so I’ll need to adjust the cook time. This whole meal is fast & good.
It was good thought on stovetop but wasn’t well done I put mine in the oven after stove top
Ok. Im not sure if Rachel knew what she was doing because i followed the directions completely and it didnt cook in the time she said it did. Not using large drumsticks that is. Thick chicken drumsticks need at least an hour to cook thoroughly unless (like white ppl) you like your meat not cooked all the way. Everything down to the seasoning was ok except the time she said to cook the chicken….i almost made my family sick serving them undone chicken….
I love this recipe! I have made this recipe a few times and it comes out delicious every time. I like the heavy garlic and lemon flavor and I use coconut oil in place of butter. I have served them with potatoes, pasta and rice. It goes well with any side dish.
I should have read the reviews prior to tackling this dish. I was – for the most part – happy with the end result. But, after reading the reviews, I think I will add a little more seasoning to the chicken and let it sit with the seasoning on it for a bit before browning. Otherwise, I think this deserves a place in my repertoire.
If you’re a person that loves the savor combination of lemon and garlic then you will adore this recipe. I made this recipe last night and it was divine. I followed the recipe pretty much as written but I added just a touch of other spices that I love like a sprinkle of curry (lemon and curry marry well together), Sazon, and paprika too just to bump it up another notch, and I must say it was one of the best recipes I’ve ever made of Rachel’s. Again, If you love lemony garlicky flavor, this will be a home run no doubt!
I skinned my drums and also added thighs and a breast, bone still in. It still browned so perfectly and had a ton of flavor! I did add a bit of honey to break the acidity of the lemon juice for the sensitive tummies in the house, and it did not take over in the flavor. I used rosemary and thyme. This is our new go to for lemon pepper chicken, every picky eater in my house agreed, even the hubby!
I didn’t have drumsticks so I used chicken thighs. It is delish!!!! I used adobo and thyme, very yummy combination. I really enjoyed this, and it is super easy.
The chicken legs rendered out a ½ cup total fat combined with the 1 tablespoon of olive oil and 2 tablespoons of butter that the recipe called for to brown and cook the chicken; to which I was supposed to add 2 more tablespoons of butter in order to cook the 6 cloves of garlic. Also, I found the garlic still too sharp after I cooked it. In the end I got rid of all the garlic and fat that was in the bottom of the pan, only adding 1 tablespoon of it back. To that I added the lemon zest and the juice and cooked it for only about 1 minute and then poured that over the chicken. The end result was very, very good. I will say this recipe does have a lot of flavor merit, but I couldnt bring myself to pour more than a ½ cup of fat back over the chicken and eat it. Next time I’ll make this with skinless thighs, use only 1 tablespoon of olive oil and 1 tablespoon of butter and Ill grate only 1 clove of garlic into the pan after I remove the chicken, then add the lemon zest and juice.
An hour ago I was staring at a pack of drumsticks and dreaded the thought of frying them in this Georgia heat. I knew Rachel Ray would have something up her 30 minute meal sleeve and this is what I found. I always have these ingredients on hand so making it just as your recipe describes was not a problem. Delicious!! I will definitely be making this on a regular.