1/4 cup freshly squeezed lemon juice
1/4 cup plus 2 T. honey, divided*
2 T. Dijon mustard**
1 T. chopped fresh rosemary OR 1 tsp. dry rosemary
3 or more cloves garlic, minced
Pinch of cayenne pepper
1/4 cup olive oil
3 lbs. chicken drumsticks
Sea salt to taste
Combine first 7 ingredients and salt. Place chicken in a resealable plastic bag, pour in marinade, and massage chicken to coat thoroughly. Marinate for 1 hour or more. (I’ve done it as long as overnight.) Occasionally turn the bag to ensure even marination.
Preheat oven to 375 degrees.
Place foil on broiler pan and arrange drumsticks on pan. Do not crowd the ‘sticks. Drizzle chicken with remaining honey or *maple syrup.
Roast 45 minutes or until cooked through, rotating pan every 10 to 12 minutes. It’s a good idea to use a meat thermometer to check for done-ness since the size of the drumsticks can vary.
I’ve made this three or four times when I wanted to serve/eat drumsticks (rarely but my grandson likes them) and when something baked that is a bit sweet and savory yet gentle on the stomach is needed.
**The last time I made this, I used a “deli mustard with horseradish roots” for some of the mustard. I’m not sure if this made the chicken better or just slightly different. But as usual at Onolish, we encourage folks to experiment, substitute, go with what you have.