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Jessica Seinfeld’s Roasted Chicken Drumsticks - 4 Easy Recipes

Serves 4

Originally aired

INGREDIENTS
  • From The Can’t Cook Book by Jessica Seinfeld
  • Barbecue Chicken
  • 8 chicken drumsticks (about 2 pounds)
  • 1/4 cup ketchup
  • 1 tablespoon dark brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon hot chili sauce, such as Sriracha
  • Mustard & Rosemary Chicken
  • 8 chicken drumsticks (about 2 pounds)
  • 1/4 cup Dijon mustard
  • 1/4 fresh orange juice
  • 1 tablespoon chopped fresh rosemary (about 2 sprigs)
  • 2 teaspoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Yogurt & Cumin Chicken
  • 8 chicken drumsticks (about 2 pounds)
  • 1/2 cup plain yogurt
  • 2 cloves garlic, chopped
  • 1 tablespoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Lemon & Sage Chicken
  • 8 chicken drumsticks (about 2 pounds)
  • 1 lemon, sliced into 8 very rounds
  • 3 tablespoons chopped fresh sage (about 24 leaves)
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
PREPARATION

Wash the chicken and pat dry with paper towels. Place in a large ziptop bag and open the bag wide (you’ll be adding the marinade to the bag).

In a small bowl, combine the ingredients for the marinade you desire then add to the bag of chicken. Squeeze out the air from the bag, seal and massage to coat the chicken completely. If you have time, let marinate (in the refrigerator) for at least 15 minutes and up to 24 hours.

Heat the oven with the rack in the middle to 425°F. Arrange the chicken in a single layer on a rimmed sheet pan and roast until cooked through (you can cut into one piece to make sure it’s no longer pink), 35-40 minutes.

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