Garlic-Thyme Chicken Drumsticks
Ingredients
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8 chicken drumsticks
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1 tablespoon extra-virgin olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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2 garlic cloves
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1 teaspoon thyme
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1 lemon
Tools
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garlic crusher
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measuring cups
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measuring spoons
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small bowl
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June Pan
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spoon
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June Food Thermometer
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June Roasting Rack
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June Oven
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Preferences
Start the chicken
Set the June Roasting Rack in the June Pan and arrange the drumsticks on it with space between each drumstick. Drizzle the oil evenly over the drumsticks.
8 chicken drumsticks
1 tablespoon extra-virgin olive oil
June Roasting Rack
June Pan
measuring spoons
Season the chicken
Sprinkle the salt and pepper evenly over the drumsticks.
1 teaspoon salt
½ teaspoon black pepper
Make the garlic-thyme rub
Crush the garlic to a paste with a garlic crusher, mortar and pestle or knife. Combine the crushed garlic and thyme in a small bowl and mix to combine.
1 teaspoon thyme
2 garlic cloves
garlic crusher
small bowl
spoon
Divide the rub
Sprinkle the garlic-thyme rub over the chicken, dividing it equally between the drumsticks.
Rub the chicken
Use your fingers to massage the rub into the chicken skin and flesh, ensuring each piece is evenly coated in the oil, seasonings, and rub.
Insert the June Food Thermometer
Insert the June Food Thermometer into the center of the fleshiest part of the thickest drumstick, carefully avoiding the bone.
June Food Thermometer
Roast the chicken
Place the drumsticks on the middle shelf of the June Oven and plug the June Food Thermometer into the closest jack. June will notify you when the drumsticks are ready.
June Oven
Garnish and serve
Remove the drumsticks from the June Oven. Line a platter with the sliced lemon rounds, if using, and transfer the drumsticks to the platter. Sprinkle the drumsticks with the chopped parsley before serving.
1 lemon
¼ cup chopped parsley
measuring cups
