I'm all about set it and forget meals, especially on weekdays from September through April. That's when it's not "peak season" (May through September). During peak season the cost of electricity quadruples during certain hours.
In the off season, I can use my electric oven any time. Plus, when I use my oven during the off season, the leftover heat from my oven can help heat up the house.
Of course if you have a gas oven, this may not be a worry for you in the Summer. This recipe can also be made on the grill in the Summer for folks looking to conserve electricity.
These tasty drumsticks are a cinch to prepare and you only need to check on them once during the hour it takes to bake them. Coconut aminos add a touch of sweetness to the balsamic marinade.
The dish pairs great with a side of greens and mashed potatoes. Personally, I love this dish with a side of roasted asparagus and Tri-Color Roasted Rosemary Potatoes. Some other options would be corn or green beans.
Serves: 4
Prep time: 10 minutes + time to marinate
Cook time: 50-55 minutes
Ingredients
In the off season, I can use my electric oven any time. Plus, when I use my oven during the off season, the leftover heat from my oven can help heat up the house.
Of course if you have a gas oven, this may not be a worry for you in the Summer. This recipe can also be made on the grill in the Summer for folks looking to conserve electricity.
These tasty drumsticks are a cinch to prepare and you only need to check on them once during the hour it takes to bake them. Coconut aminos add a touch of sweetness to the balsamic marinade.
The dish pairs great with a side of greens and mashed potatoes. Personally, I love this dish with a side of roasted asparagus and Tri-Color Roasted Rosemary Potatoes. Some other options would be corn or green beans.
Balsamic Glazed Chicken Drumsticks
This recipe can be made to be Whole30 compliant.
Prep time: 10 minutes + time to marinate
Cook time: 50-55 minutes
Ingredients
- 2 lbs. Chicken Drumsticks
- 1/2 cup Balsamic Vinegar
- 3 Tbsp. Extra Virgin Olive Oil
- 3 Tbsp. Coconut Aminos
- 1/2 cup Chicken Stock
- 1 tsp. Crushed Red Pepper Flakes
- 3 Cloves Fresh Garlic, Minced
- 3 Green Onions, Sliced
- Salt, to taste
- Pepper, to taste
- Use paper towels to pat the chicken drumsticks dry.
- Place in gallon sized resealable plastic bag(s). Set aside.
- Use a medium glass bowl to combine the balsamic vinegar, olive oil, coconut aminos, chicken stock, red pepper flakes, and minced garlic.
- Season with salt and pepper to taste, then whisk.
- Pour half of the mixture into the bag of chicken drumsticks and reseal tightly. Reserve remaining mixture to use later.
- Rotate the bag until the chicken is coated.
- Place the bag in the refrigerator to soak for at least 30 minutes to overnight.
- After soaking, preheat the oven to 400 degrees and line a large rimmed baking sheet with parchment paper.
- Arrange drumsticks on lined baking sheet in a single layer without overcrowding. Discard the remaining marinade from the bag that held the chicken.
- After the oven is preheated, bake for 30 minutes, then turn the chicken drumsticks over and brush with the remaining marinade.
- Return to oven and bake for another 20-25 minutes until the chicken is well done and the outside has caramelized. Use a meat thermometer for best results.
- Remove the chicken drumsticks from the oven and allow to rest for 5 minutes.
- Transfer to a serving dish or individual plates and sprinkle with sliced green onions before serving.
http://recipeseo.com/recipe/bsi24
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