Roasted chicken drumsticks over sliced onion, glazed with maple, garlic, and a splash of lemon or apple cider vinegar, finished with flaky salt.
Ingredients
- 1.2 kg chicken drumsticks (8-10), thawed and patted dry
- 1 large yellow onion, sliced
- 4 garlic cloves, minced
- 30 g olive oil
- 30 g maple syrup
- 1 lemon, juiced — or 30 g apple cider vinegar
- 8 g sea salt
- Black pepper
Click an ingredient once it's in the bowl.
Method
- Heat the oven to 425°F. Scatter the sliced onion across a sheet pan or roasting dish.
- Pat the drumsticks completely dry. Toss them with the olive oil, half the garlic, the salt, and a few grinds of pepper, then arrange them over the onion in a single layer.
- Roast 30 minutes.
- Meanwhile, stir together the maple syrup, lemon juice (or apple cider vinegar), and the remaining garlic.
- Brush the drumsticks with the maple glaze and roast another 12-15 minutes, until the skin is deep golden and sticky and the meat hits 175°F at the bone — drumsticks get more tender past 165, not less.
- Spoon the softened onion and pan juices over the top to serve.
Notes
- Two ways with the acid: lemon leans bright, apple cider vinegar leans savory-tangy — both balance the maple. Use one or the other, not both.
- Starter quantities and times — adjust to taste on the first cook and jot what worked.