Now don’t let me fool you, I haven’t cooked a thing since katie has joined the clan (it’s been lots of peanut butter, bananas, and granola for me) BUT I have a ton of recipes that haven’t made it to the blog yet, so I figured I would dip into my “recipes not posted” file until I get back into the kitchen.
This is a recipe that was inspired by one of my favorite blogs, “The Nourishing Gourmet“. Kimberly has a ton of nourishing recipes that never fail to leave my mouth watering. I love her food point of view and am often inspired by many of her culinary creations. This recipe for Lemon Garlic Drumsticks is just one of the many recipes I’ve been wanting to try.
When it comes to chicken, I usually stick to the breast meat and the occasional boneless, skinless thigh so I was excited to try something a little different. The first thing you’ll notice when buying chicken drumsticks is the price. The drumsticks are cheap, cheap, cheap, so they are great for anyone cooking on budget (I bought a package of organic drumsticks for about five bucks).
My next decision was about the skin. The original recipe leaves the skin on the drumsticks, but since I am always looking for a way to cut out any unnecessary fats, I decided to take the skin off (besides, dark meat contains plenty of fat as it is). I was however curious to see if removing the skin would make a big difference in flavor so I ended up leaving the skin on two of the drumsticks just to do a little side by side testing. I didn’t have any intention of eating the skin, but I was curious to see if the meat would dry out when cooked without the skin.
The results? The chicken with out the skin was just as moist and juicy as the chicken with the skin, so I would suggest removing the skin first (especially if you want to cut back on saturated fats).
I served this with the Mint and Dill Romaine Salad I posted a few weeks ago. It made the perfect light and refreshing meal (great for a hot summer night:).
It will be interesting to see how having a baby influences my cooking. What seemed super fast and easy to me pre-baby now seems a little more involved. Is it possible to make food even faster and easier? I don’t know! What I do know is that preperation and organization seem like they are going to play huge factors in balancing a baby and a healthy lifestyle. It’s just too easy to make “bad” choices when I feel like I don’t have time, so this will be something that I will be putting a lot of attention on.
I have been trying to get this post up for three days but with a baby that seems to be on my boob breast feeding every hour of the day, I haven’t had time to do much else! Have any of you Moms out there breast fed your babies? If so, PLEASE tell me that it gets easier. Other than the benefit of great big boobies, I am beginning to think that the breast feeding is harder than the actual labor.
Lemon Pepper Chicken Drumsticks
- 8 drumsticks about two pounds
- 2 tsp dry mustard
- 4 large garlic cloves crushed
- 1 tsp salt
- Plenty of freshly ground pepper
- Zest of one large organic lemon about 1 tablespoon
- Juice of about half of the lemon
- 2 tablespoons olive oil
- Remove the skin from the drumstick before rinsing each one under some cold water. Pat drumsticks dry with a paper towel.
- In a large bowl combine dry mustard, crushed garlic, salt, pepper, lemon juice, lemon zest and olive oil and mix well. Place drumsticks into the marinade and coat well (you can do this in a Ziploc bag to make things easier). Cover and pop in the fridge for at least two hours and no longer than twelve hours.
- When ready to cook, preheat oven to 375 degrees. Place drumsticks in a small casserole dish and bake for about 45 to 55 minutes, or until done (temp should hit 165). The juices should run clear when pierced with a knife. Enjoy!
- Serves 4.