Menu Ideas - Oven Roasted Chicken Drumsticks

Chicken is a staple protein in out household, and Atala's favorite, so you will usually find it in the fridge. It gets so bad sometimes that when I don't make mine, we buy the rotisserie or BBQ types from the store. But more often, I prepare oven-baked or oven-roasted chicken that will last a week or so, both for meals and for munchies.

If you're used to fried chicken, you may wonder why oven-prepared chicken. I haven't fried chicken for over three years now, and I don't know that I ever will again. Since I started trying to eat healthier about 7 years ago, I have always known two not-so-nice things about chicken.

Being white, chicken is the better meat than beef which is red, but when you fry it, or eat the skin, some of that advantage gets wiped off. Now, I love me some skin on my chicken so that was hard for me. But fried chicken, that I could work with removing from my diet.

First I worked with switching it up - boiled chicken today, fried tomorrow, roasted the next - but after a while, I realized that when done right, roasted/grilled chicken could taste better than fried. I was tempted along the line by receiving a deep-fryer as a wedding gift but I weaned myself soon enough.

How did I make these drumsticks? I made sure the chicken was completely fridge defrosted, then I washed. I rubbed salt and my selected spices all over and placed on an oven tray already coated with cooking spray. The oven is started at the low roasting/grilling setting. If you prefer a drier and more fried texture, leave it in for 30 - 35minutes. This also means for those who chew the bones that you have a fully cooked marrow, no pinkness.

I prefer my roasted chicken to stay in for not more than 25 minutes, with all the pieces turned over after 15minutes. This ensures that the meat remains juicy and succulent. For a sizzling finish, I turn the setting to high for the last 5 minutes, turning over in between.