Drumsticks in aromatic butter - Ivana Pešić
Drumsticks in aromatic butter - if you don't have time, you can skip marinating overnight and bake the chicken at a higher temperature, for about an hour and a half, but if you have time, I advise you to try it this way because drumsticks baked for a longer period at a lower temperature will be juicier and softer.
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Drumsticks in aromatic butter - Ivana Pešić
- 1 kg of chicken drumsticks
- 800 g of potatoes
- spoons of marinade: 2salts
- 1 spoon of sugar
- 2 cloves of garlic
- beaver
- 1 onion
- l about 1 water
- g aromatic butter: 100 butter
- 2 cloves of garlic
- zest of one lemon
- parsley
- rosemary
- so
- beaver
- Marinade: The night before you bake the drumsticks, make the marinade by putting salt, sugar, pepper, whole garlic cloves and chopped onions in a bowl. Pour over everything with a little hot water, stir until everything dissolves well, and then add ice water. Put the washed drumsticks in the marinade. Cover the container with transparent foil and leave it in the refrigerator overnight. In the morning, take out the drumsticks and dry them well.
- Aromatic butter: Put the butter that has softened at room temperature in a bowl, add it
- grated garlic, grated lemon peel, parsley, rosemary, salt and pepper and mix well.
- Cut the potatoes into slices and cook for 15 minutes. Then drain it and spread it in an ovenproof dish. Coat the drumsticks with aromatic butter and spread them between the potatoes. Cover the refractory dish, put it in the oven, turn it on at 180 degrees and bake for about an hour. After that time, from time to time, coat the drumsticks with aromatic butter and continue baking. After about 2 hours, when the drumsticks are nicely browned, take out the refractory dish and let it cool for a few minutes.
