How to Make Baked Chicken Drumsticks

How to Make Baked Chicken Drumsticks

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How to Make Baked Chicken Drumsticks

The versatility of chicken thighs is more evident than taking a look at our recipe book. Much tastier than the breast, more comforting and less greasy than the thighs, cooked in the oven with a fragrant sauce in which we have lunch or dinner.

We can leave the meat with the preparation for a few hours before baking, but they are also excellent for roasting directly if we do not have time. There is no need to brown the thighs before the fire: at the end of cooking, a smirk is good enough to enjoy the crispy brown chicken.

How to Make Baked Chicken Drumsticks with Mustard Sauce, Honey and Lemon

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How to Make Baked Chicken Drumsticks

How to Make Baked Chicken Drumsticks

  • Author: Mustafa Rangoonwala
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Category: Main Course
  • Method: Bake



6 Chicken thighs (or 8, depending on size)

1  lemon

30 ml Mustard

20 ml Honey

5 ml Worcestershire sauce

5 ml Sherry vinegar or rice or apple

60 ml Extra virgin olive oil

3 Garlic clove

3 Dried or fresh thyme (sprigs)

3 Carrot

150 ml Chicken or vegetable broth

Ground black pepper



1hr Total time

10 m Elaboration

50 m Cooking

  1. Preheat the oven to 200ºC and prepare a source (until we start the recipe a few hours before). Let the chicken cool slightly from the refrigerator in its packaging. Wash, dry and peel the carrots, cut them into medium pieces. To peel garlic cloves.
  2. Remove or burn off any possible feather residue from the thighs and pat dry with kitchen paper. Season with salt and pepper and arrange in a container. Squeeze the lemon juice into a bowl (use 1 and 1/2 or 2 if it is too small or spoiled in the liquid) and beat with honey, mustard, vinegar, Worcestershire sauce, and olive oil.
  3. Pour over the chicken and spread it well. If we cover this step over time, we can store it in the refrigerator for a few hours or overnight. Let the oven warm a little before frying.
  4. Arrange the chicken with all the pickle juice in the bowl, add the carrots, garlic, and thyme. Water with broth or wine, a little water. Lower the temperature to 180 ° C and bake for 20 minutes.
  5. Carefully flip each slice and continue cooking for an additional 20-25 minutes, adding more liquid if necessary. Finally, raise the pan to the final oven level, activate the grill, and cook for approximately 2-3 minutes.
How to Make Baked Chicken Drumsticks with Lemon, Honey, and Mustard Sauce
How to Make Baked Chicken Drumsticks with Lemon, Honey, and Mustard Sauce


  • Serving Size: 3
  • Calories: 576
  • Sodium: 252
  • Fat: 32.3
  • Saturated Fat: 6
  • Carbohydrates: 20.6
  • Fiber: 3
  • Cholesterol: 147

Keywords: How to Make Baked Chicken Drumsticks

For dinner, this cooked chicken recipe doesn’t take much to be a satisfying dish, but we can always enrich the menu with white rice, mashed potatoes, couscous … or with small potatoes. Cubes with a rich sauce that can be fried.

Another option would be to crush the carrots or pieces, with the original juice to make a very tasty sauce on which to distribute the thighs. If we leave it thick, we will have a carrot puree full of flavor.

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