Description
Juicy chicken drumsticks get extra crispy in the oven with a simple Greek yogurt marinade. Perfect with corn and potatoes!
Ingredients
Units
Scale
- 6 chicken drumsticks (6 chicken drumsticks) chicken drumsticks
- 3 garlic cloves (3 garlic cloves) garlic cloves
- 7 oz (198 g) 2 percent Greek yogurt
- 1 tbsp (15 ml) dijon mustard
- 1 cup (237 ml) white flour
- 1 tbsp (15 ml) smoked paprika
- 1 tsp fine grain sea salt
- Lots of freshly cracked pepper
- Olive oil
Instructions
- Preheat oven to 425°F (218°C).
- Line a large baking pan with foil and coat with olive oil or cooking spray.
- In a large bowl, combine Greek yogurt, mustard, smoked paprika, minced garlic, salt, and pepper. Add chicken and coat in the yogurt mixture.
- Place flour in a separate bowl. Coat each chicken drumstick with flour.
- Place drumsticks on the prepared baking pan and bake for 45 minutes. Halfway through baking, drizzle each drumstick with olive oil or cooking spray to coat any remaining flour.
- Remove drumsticks from oven and place on a paper towel-lined plate. Serve hot or at room temperature.
Notes
- For extra crispy skin, ensure the chicken is completely dry before flouring.
- Leftover chicken can be stored in the refrigerator for up to 4 days and reheated in the oven or air fryer.
- Panko breadcrumbs can be substituted for white flour for a crispier crust.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 drumstick
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 25
- Cholesterol: 80