Lemon Garlic Drumettes
Mashing the garlic with salt gives a smooth texture to the marinade and coats the chicken evenly.
Servings: 4
Ingredients:
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 401 |
| pro | 36 g |
| total fat | 26 g |
| sat. fat | 7 g |
| carb | 3 g |
| fibre | trace |
| chol | 112 mg |
| sodium | 591 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 14% |
| vit A | 6% |
| vit C | 17% |
| folate | 3% |
-
6 cloves garlic
3/4 tsp (4 mL) salt
1 tbsp (15 mL) grated lemon rind
1/4 cup (50 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) pepper
3 lb (1.5 kg) chicken drumettes
Preparation:
On cutting board, mince garlic. With flat side of chef's knife, mash with salt until fine paste; place in large bowl. Add lemon rind and juice, mustard, oregano and pepper; whisk to combine. Add chicken; toss to coat. Cover and refrigerate, turning occasionally, for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Reserving marinade, arrange chicken on rack on foil-lined rimmed baking sheet. Spoon marinade over top. Bake in 400°F (200°C) oven, turning once, until juices run clear when chicken is pierced, about 30 minutes.
Broil until drumettes are browned and crispy, about 3 minutes per side.
Additional Information
Source
Canadian Living Magazine: February 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »