Accomplished cooks could prepare this recipe along with other stuff to make a more complex meal, but I make them on their own as tv-watching snacks (and similar).
This is one of the few recipes whose conversion to a vegetarian (or vegan) dish would substantially change the nature of the meal, although you could certainly try roasting cauliflower florets or something.
Ingredients
- 32 chicken drumsticks
- 2 T (sea) salt
- 2 C lemon juice
- ¾ C minced garlic (= 12 T)
- 2 C honey
Directions
- Preheat the oven to 400° F (200° C).
- Array the drumsticks evenly in two 9⨉11 baking dishes.
- Sprinkle the drumsticks with the salt.
- Roast for 30 minutes.
- In a bowl, stir together the garlic, lemon juice, and honey until the honey dissolves.
- Pour the honey mixture evenly over the drumsticks, using a spoon to scoop and re-pour until they are well coated.
- Roast for another 20 minutes. (If the pans seem full, put something under them to catch any liquid that boils over.
- Serve.
I don’t know the outer limit of how long these stay good in the fridge because they never last long enough to measure meaningfully.