Rachael Ray: Jessica Seinfeld Roasted Chicken Drumsticks Recipe 4 Ways

Rachael Ray: Can’t Cook Book by Jessica Seinfeld

Jessica Seinfeld is the author of The Can’t Cook Book, which teaches anyone how to cook, even if they are afraid of the kitchen or have no idea what they are doing. She paired up with a Rachael Ray fan to make this easy Roasted Chicken Drumsticks Recipe and prove that anyone can learn.

For more ideas from Jessica, check out her Crispy Shrimp Recipe. Do you like to cook? Tell me who taught you to cook, or how you learned, by leaving a comment. The best thing is that there is really no right or wrong way, as long as it tastes good to you in the end.

Rachael Ray: Jessica Seinfeld Roasted Chicken Drumsticks Recipe Ingredients

Choose one of the four preparations to make these chicken drumsticks, or try them all!

Lemon & Sage Chicken Ingredients

Rachael Ray: Jessica Seinfeld Roasted Chicken Drumsticks Recipe 4 Ways

From her new Can’t Cook Book, Jessica Seinfeld prepared a simple Roasted Chicken Drumsticks Recipe with four different marinades you can choose from.

  • 2 lb Chicken Drumsticks (about eight pieces)
  • 3 tbsp chopped Sage
  • 1 Lemon, sliced in rounds
  • Olive Oil
  • Salt & Pepper

Mustard & Rosemary Chicken Ingredients

  • 2 lb Chicken Drumsticks (about eight pieces)
  • 1/4 cup Orange Juice
  • 1/4 cup Dijon Mustard
  • 1 tbsp chopped Rosemary
  • Olive Oil
  • Salt & Pepper

Barbecue Chicken Ingredients

  • 2 lb Chicken Drumsticks (about eight pieces)
  • 2 tbsp low sodium Soy Sauce
  • 1/4 cup Ketchup
  • 1 tsp Sriracha Sauce
  • 1 tbsp Dark Brown Sugar

Yogurt & Cumin Chicken Ingredients

  • 2 lb Chicken Drumsticks (about eight pieces)
  • 2 cloves chopped Garlic
  • 1/2 cup Yogurt
  • 1 tbsp ground Cumin
  • Olive Oil
  • Salt & Pepper

Rachael Ray: Jessica Seinfeld Roasted Chicken Drumsticks Recipe Directions

  1. Wash chicken and dry it with paper towels.
  2. Put the chicken in a large size plastic bag and leave it open.
  3. Combine your chosen marinade ingredients (listed above) and add the mixture to your chicken bag.
  4. Squeeze out all the air and seal the bag.
  5. Massage it to coat the chicken all over. Let it sit in the fridge for 15 minutes or overnight.
  6. Heat your oven to 425 F.
  7. Arrange chicken in a flat layer on a baking sheet.
  8. Roast until cooked, about 35 minutes. Check to make sure it’s cooked all the way through.
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About the author

Pat Howard is a writer and editor in Los Angeles. He was born with a remote control in his hand, and is grateful to finally have a haven at Recapo for his pathological love of daytime television.

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