Ingredients
- 2 lbs chicken drumettes
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Pepper, to taste
Instructions
- Prep the marinade: In a bowl, whisk together citrus juices, olive oil, minced garlic, chopped fresh herbs, salt, and pepper until combined.
- Marinate the chicken: Place drumettes in a resealable bag or dish, pour the marinade over, seal, and refrigerate for at least 30 minutes or preferably a few hours.
- Preheat the oven: Set your oven to 425°F (220°C).
- Arrange and roast: Line a baking sheet with parchment paper, arrange the drumettes in a single layer, pour any remaining marinade over them.
- Roasting time: Roast for 25-30 minutes until golden brown and cooked to an internal temperature of 165°F (75°C), flipping halfway.
- Serve and enjoy: Let the drumettes rest for a few minutes, sprinkle with fresh herbs and a squeeze of lemon before serving.
Notes
For extra crispy skin, broil for the last 2-3 minutes of roasting. Avoid overcrowding the baking sheet to ensure even cooking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Paleo