Juicy, tender chicken drumsticks braised and infused with garlic and thyme.
Course dinner, Main Course
Keyword chicken, drumsticks, garlic
Prep Time 20minutes
Cook Time 1hour10minutes
Total Time 1hour30minutes
Author Lyuba Brooke
1.5 to 2lbschicken drumsticks
1lbmini tri-color potatoesyou can substitute other potatoes if you wish
Juice from 1/2 lemon
Fresh cracked black pepper
(Make sure to use the Copper Chef pan. A dutch oven or another cookware that can go from stove-top to oven can be used.)
Peel and chop carrots into large chunks. Set aside.
Wash potatoes and set aside.
Peel all garlic cloves and set aside
Place chicken drumsticks onto a large mixing bowl, add oil, salt, and pepper. Mix until the meat is evenly coated.
Preheat the oven to 350.
Heat up the pan over medium-high heat and add chicken drumsticks, laying them evenly in one layer. Let them sear for about 5 minutes and then flip them to the other side. Let them sear on the other side for about 5 minutes. Take drumsticks out of the pan.
Add potatoes, carrots and garlic to the hot pan. Stir and let them sear for about 5 minutes. Stir and let them cook for a couple more minutes. Take out the veggies.
Pour in chicken stock, lemon juice and add thyme. Stir well and bring to simmer.
Place chicken drumsticks back into the pan and add veggies on top, evenly distributing them.
Cover with the lid (make sure it's an oven-safe lid) and place the pan in the oven. Cook for 30-35 minute and take off the lid. Cook for another 10 minutes.
You can turn on the broiler to brown the top a little if you wish.
Take out and serve.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.