ROASTED CHICKEN DRUMETTES

This one is a Rebrapp definite crowd pleaser. We “stole” the recipe from Southern Living magazine and made it our own. It is perfect for snacking during a long Sunday of football…….

24 chicken drumettes (ie, from the wing)
2 Tbsp olive oil
2 tsp sugar
1 tsp salt
1 tsp garlic powder
1/4 tsp pepper
1/3 cup Dijon mustard
3 Tbsp fresh lemon juice
1 tsp dried oregano

Rinse the chicken with cold water and pat dry.

Stir together oil and next four ingredients in a large bowl.

Add chicken to bowl. Toss to coat.

Arrange the chicken in a single layer on a wire rack in an aluminum foil- lined jelly roll pan.

Bake at 450 degrees for 30 to 35 mins.

Combine mustard, lemon juice and oregano in a large bowl. Remove pan from oven (when done, silly) and carefully add hot chicken to mustard mixture. Toss to coat. Drain and discard any accumulated fat from the pan. Place mustard coated chicken in single layer back on the rack in the pan.

Bake at 450 degrees for 8 to 10 more minutes or until done.

Enjoy!!

Posted on December 28, 2006 at 12:05 am by Rabbi Jeffrey Rappoport · Permalink
In: General Topics, Kosher Kitchen, Kosher Recipes, Uncategorized

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