I love a simple meal that my whole family enjoys! It just makes life so easy, doesn’t it?
I’ve found that chicken drumsticks are always a winner. I really think it’s because my kids feel like they’re eating something that’s on a stick and for whatever reason they really like eating things on a stick. I kind of get it, somehow the stick makes things a little more fun!
So, I’m always looking for delicious new ways to bake up a drumstick.
This recipe is both bright and warm. The combination of turmeric and cinnamon give it a nice warm flavor while the lemon keeps it bright and fresh.
You’ll notice that I remove the skin from my drumsticks. I find that because the meat is dark meat, it still stays nice and moist without the skin PLUS since I am baking the chicken the skin wouldn’t get crispy any way, so removing it just seems like the best road to travel.
Oh! And if you like to meal prep, be sure to make some extra chicken. This recipe makes great leftovers.
Baked Turmeric Lemon Chicken
Yield: 4-6 servings
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:60 minutes
Ingredients:
- 3lbs. of chicken drumsticks (about 9 drumsticks depending on the size)
- 2 tbsp. avocado oil
- 2 tbsp lemon juice
- 1 tsp. lemon zest
- 1 tbsp. honey
- 1 tbsp. crushed garlic
- 2 tsp. dried turmeric
- 1/4 tsp cinnamon
- 1 tsp. kosher salt
- 1/4 tsp. ground pepper
- 1 onion, cut into wedges
- *optional: cayenne pepper + extra lemon
Directions:
- Pre heat oven to 350.
- Remove the skin from each drumstick and place in a baking dish.
- In a spouted measuring cup, combine avocado oil, lemon juice, lemon zest, honey, garlic, dried turmeric, HALF the cinnamon, salt, and pepper. Whisk together.
- Pour the turmeric marinade over the chicken and gently rub the chicken with the marinade until all of the drumsticks are coated on all sided. Stick the onion and lemon wedges all around the chicken so everybody is nice and cozy in the pan.
- Pop on a lid and marinade for up to 12 hours (or not at all).
- Place chicken in the oven and bake for 45 minutes or until the chicken has reached 165F and is cooked thorough. Allow to cool bit, spoon juices over the top and enjoy!
Nutrients per 1/4 of the recipe: Calories: 462; Total Fat: 17.7g; Saturated Fat 3.8g; Cholesterol 240mg; Carbohydrate 10.4g; Dietary Fiber 1.1g; Sugars 6g; Protein 66.4g
Love this recipe! I made it in my crockpot because it’s really hot in my kitchen. I will for sure be making it again! Thanks for the recipe 🙂
Did you do the exact recipes and then cook on ?low for how long? Thanks. I am not an intuitive cook-need lots of direction!
Looks awesome, I love your website! I am going to try it.
Excellent!! Enjoy it.
What do you do with the other half of the cinnamon?
what about using skinless thighs in place of the drumsticks? Sounds good and looking for way to eat more turmeric. Thank you,
Dani, I watched the video and you answered my question. I will use thighs or breasts. Enjoyed the video.
I made this with chicken legs and thigh plus added cauliflower for an extra veggie and I didn’t want dirty up another pan. I have issues with my stove it either over heats or takes along time to preheat. I will be making this again.
Absolutely delicious!!! This was the most moist and succulent chicken ever, and I loved the turmeric & cinnamon combo! And the sauce- YUM! It tasted so good drizzled over rice. I will definitely be making this again. and again. and again!!!
Yay!! So glad you enjoyed it Stacy.
Dani…..just baked this chicken tonight! I added thick sliced fresh mushrooms. YUMMY! One problem….so good it challenges my efforts with Portion Control! Thanks.
This has easily become of our family’s go-to recipes. Even my pick 2 yearold daughter loves it! Thank you for a simple, healthy and delicious dish!
Anytime!! I’m so happy to hear that you are enjoying it.
It’s what’s for dinner tonight. I made Turkey and Black Bean Quesidilla’s last night. It’s a Dani week.
LOL! LOVE that! Enjoy!