Lemon-Chicken Drumsticks

Ingredients

• 3 pounds skin-on chicken drumsticks 
• 2 tablespoons thyme sprigs fresh chopped
• 2  juice of lemon finely grated
• 2 tablespoons olive oil extra virgin extra-virgin
• 6 servings orzo pasta for serving (if desired
• 2 tablespoons parsley chopped for garnish
• 6 servings pepper black freshly ground to taste

Equipment

• frying pan
• sauce pan
• oven
• broiler

Directions

1. Rinse the chicken andpat dry.
2. Combine the lemon zestand juice, thyme, olive oil,salt, and pepper in a largebowl.
3. Add the drumsticksand toss to coat. Cover and refrigerate for 2 to 4 hours, or overnight.
4. Preheat the oven to 375°F.
5. Arrange the drumsticks in a shallowroasting dish to fit (use twodishes to avoid crowding).
6. Pour anymarinade over the chicken and bake,basting occasionally, until the drumsticksare cooked through and goldenbrown, about 1 1/4 hours.
7. If the drumsticks have not brownedenough, place them under the broiler, 4inches from the heat source, for 2 to 3minutes on each side or until browned,watching carefully.
8. Spoon the orzo or rice on a platterand arrange the drumsticks on top.
9. Pour the chicken pan juices into asmall saucepan and cook over medium-high heat until thickened.
10. Pourover the chicken and sprinkle with parsley.
11. Serve immediately.
12. Per serving (without orzo): 570 calories, 2g carbohydrates, 59g protein, 35g fat, 210mg cholesterol
13. Other