Lemon Pepper Chicken Drumsticks
- Yield: 8 servings
- Prep: 10 minutes
- Cook: 40 minutes
- Total: 50 minutes
Ingredients
Lemon Pepper Chicken
- 8 drumsticks, 2 pounds, room temperature
- 2 Tablespoons olive oil
- 1 teaspoon lemon zest, from one lemon
- 2 Tablespoons lemon juice, freshly squeezed
- 2 teaspoons lemon pepper seasoning, salt free (Note 1)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 teaspoons chicken bouillon powder
Lemon Butter Sauce
- 3 Tablespoons unsalted butter
- 1 teaspoon minced garlic
- 1 teaspoon lemon pepper seasoning, Note 2
- Pinch of salt and pepper
Method
- Pat chicken drumsticks dry with paper towels. Place them in a large mixing bowl.
- In a small bowl, combine the olive oil, lemon zest, lemon juice, lemon pepper seasoning, garlic and onion powder, dried thyme, red pepper flakes, sea salt, pepper, and chicken bouillon powder.
- Pour the marinade over the chicken and toss well with clean hands to ensure the seasoning is evenly distributed on the chicken.
- Cover the chicken tightly with plastic wrap and let it marinate at room temperature for 30 minutes to two hours or in the fridge for longer, up to overnight. If you let it marinate in the fridge, bring to room temperature before baking.
- Preheat oven to 425℉.
- Place the marinated chicken on a baking sheet. Bake in preheated oven for 35 to 40 minutes until the thickest part of a drumstick registers an internal temperature of 165℉. We love to bastte the chicken with the liquid at the bottom of the pan after 30 to 35 minutes.
- Make the lemon butter sauce: In a small saucepan on medium heat melt the butter. Add the minced garlic and lemon pepper seasoning, and stir well to prevent burning. Remove from heat. Season with a pinch of salt and black pepper.
- Toss chicken with sauce: Place the cooked chicken into a large mixing bowl. Add the lemon butter sauce and toss well to combine,
- Serve warm with your favorite sides.
