Roasted Chicken Drumettes

Roasted Chicken Drumettes

  • Yield: Makes 8 appetizer servings (24 pieces)


  • 24 none chicken drumettes
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/3 cup Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano


1. Rinse chicken with cold water, and pat dry.

2. Stir together oil and next 4 ingredients in a large bowl. Add chicken, tossing to coat. Arrange chicken in a single layer on a wire rack in an aluminum foil-lined jelly-roll pan.

3. Bake at 450° for 30 to 35 minutes.

4. Combine mustard, lemon juice, and oregano in a large bowl. Remove pan from oven, and carefully add hot chicken to mustard mixture. Toss to coat. Drain and discard any accumulated fat from pan. Place mustard-coated chicken in a single layer on rack in jelly-roll pan.

5. Bake at 450° for 8 to 10 more minutes or until done.


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Roasted Chicken Drumettes Recipe