Sandra's Easy Cooking

Marinated Baked Chicken Drumsticks is one of those dishes that do not require too much standing or spending time in the kitchen.

Honestly, it is an easy-peasy lemon squeezy recipe. I actually made two recipes out of this one, but I will first share a starter recipe.

I am working on a post for spicy, sweet and delicious chicken drumsticks. Needless to say, it was most definitely mouthwatering just like my Spicy Baked BBQ Chicken Wings.

Mhmm!!! So delicious.

Tap here for more tasty chicken recipes

Anyhow, since the Superbowl is around the corner, I can imagine that you already started to plan the menu for the party.

Of course, if you compare it to fried chicken, this one is a much healthier option to serve on the patty with your family and friends.

It is full of flavor and goes pretty much good with any side dish, especially rice and steamed veggies.

I will also have later this week a roundup. Many tasty options could be yummy to serve for your Superbowl party.

So stick around, it is gonna be a fun week ahead!

Furthermore, I would like to apologize for my short posts. It is not that I do not have the time to write a long post, maybe about my life.

But it is just one of those periods that you rather spend writing a short intro about the recipe than about everyday life.

Certainly, I do not wish to become boring. Above all, my life is somewhat monotone. It is just part of motherhood!

What chicken you could use with this marinade?

Chicken Wings: You could make it in the air-fryer just like I did this wonderful Zesty Rosemary Lime Chicken Wings,

Chicken Breast: I love sheet pan dinners. They are amazing to make especially if you have a large family or if you meal prep.

You can marinate chicken breast in this marinade and bake it. I did that many times with Lemon Herb Chicken and Veggies Sheet Pan instead of using other seasonings. I really love sheet pan dinners.

Chicken Skewers: My family loves food on the stick so my Chicken and Pepper Skewers would be phenomenal. You could marinate it, grill and serve over tasty rice, or cauliflower rice if you are on a low carb diet.

If you make Marinated Baked Chicken Drumsticks, or any other recipe from my blog please tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your delicious creations and share them with my readers. Thanks!!!

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How to make this tasty chicken or turn your AdBlock off and watch it right here.

Yield: Serves 4

Marinated Baked Chicken Drumsticks

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Delicious, finger-licking recipe for the best Marinated Baked Chicken Drumsticks

Prep Time 10 minutes

 Marinade Time 40 minutes

Cook Time 45 minutes

Total Time 1 hour 35 minutes

Ingredients

• 8-10 Chicken Drumsticks
• 1 tablespoon of oil or a good drizzle
• Sprinkle seasoning for chicken or to taste such as Weber, McCormick, etc.

Marinade:

• 1 cup Soy sauce light
• 3 Garlic Cloves crushed
• 1/4 Onion
• 1/2 cup Chicken Stock (broth would work fine as well) low sodium
• Juice of 1 to 2 Oranges

Instructions

Chicken

1. In a large Ziploc bag, place chicken drumsticks. OR You can use a large mixing bowl, and just cover the chicken to marinate with plastic foil (film). You can take the skin off if you dislike. Pour in Soy sauce and drop crushed and peeled garlic, onion, and for a little kick and sweetness balance it with the juice of 1 orange. Close the bag, massage the chicken drumsticks with all the marinade for a few seconds to code everything.
2. Put on the side and let it marinade for about hour or so (in the fridge), If you are using a large bowl, the same method, push the chicken under the marinade, so the liquid is above or at the same level as the chicken. Cover and place in the fridge.
3. Do not leave it on the countertop if you will marinade the chicken for 30 minutes or more; you have to keep in the fridge

Baking

1. Heat the oven to 425F/218C/Gas Mark 7. Lightly oil a large baking dish, use roasting grills, which work amazingly when you bake chicken. Take the drumsticks out of the marinade, pour a bit of oil, and massage the chicken, then season with seasoning for chicken; maybe a few sprinkles on each piece of chicken and arrange the drumsticks in a single layer.
2. Sprinkle a little more of chicken seasoning and bake in the hot oven for 40-45 minutes or until golden brown and drumstick internal temperature reaches 165 degrees Fahrenheit/75 C.
3. Serve it immediately with salad, roasted potatoes or perhaps steamed rice and broccoli.

Notes

This could be marinated overnight. The taste will be only deeper and richer.

This recipe is for a quick lunch or dinner fix, the taste is great regardless. SEASONING is really up to your preference, but keep in mind that chicken is marinated in a SOY sauce so you would not need much seasoning or salt. perhaps pinch or so on each piece.

I use mostly KICK N CHICKEN SEASONING by Weber. Like they stated on their website, it has a citrus flavor, swimming alongside the mouthwatering spiciness of onion, garlic and red pepper with a hint of orange peel.

It is great with pork, veggies, and fish, too. Sometimes, I add ginger to the marinade or scallions.

You can use Chicken Thighs or wings or darker meat for this. If you would like to use chicken breast I recommend to cut it into strips OR bite-size pieces and saute in the pan on the stove after marination with a tablespoon of oil, cook until done/10 minutes if the pieces are thin or smaller.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Artisan Broccoli Pizza is my healthier version of pizza, and not only comforting but incredibly delicious too. To be quite honest pizza sauce and I am not on a good term at all.

Anyhow, any other pizza would give me heartburn. I just feel really sick after I eat a slice of pizza.

So, lately, I am trying to ditch the sauce and use only cheese instead as a base. Oh, and yes, my kids love this pizza with broccoli so I am hoping yours will like this fun and delicious idea too.

CLICK HERE FOR MORE PIZZA RECIPES

Today is much warmer than the previous few days, but it is rainy and gloomy January day.

Usually, on a day like this I make a huge pot of homemade slow-cooked stew, but just like last week I decided to make this delicious pizza that my family flipped head over heels for it.

After testing a few times, I am confident to share with you guys. Give it a try for your next dinner pizza night!

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Yield: 4-6 SERVINGS

Artisan Broccoli Pizza

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Prep Time 10 minutes

BAKE TIME 15 minutes

DOUGH PREP 1 hour

Total Time 1 hour 25 minutes

Ingredients

• 3 cups Bread Flour or all-purpose flour + more if needed for dusting
• 1 1/2 tsp. salt
• 1/2 tsp. sugar
• 2 tsp. instant yeast
• 3 Tbsp olive oil
• 1 1/4 cups water, warm to the touch *more if needed
• Topping for 1 pizza crust:
• 6 slices Muenster Cheese,
• 4 slices Cheddar Cheese
• 1 cup Fresh Broccoli Florets, blanched
• Handful Olives, sliced /any on hand
• 5 mushrooms, sliced
• 1/2 Red Onion, sliced into thin rings
• Mild Cheddar Cheese, shredded
• Garlic and Herb Seasoning, optional

Instructions

1. In a bowl, combine bread flour, sugar, yeast, and salt. Mix with a preferably large wooden spoon.
2. Add at first 1 cup of water and 2 Tbs. of oil, mix with the spoon, then starts kneading with your hand, adding the rest of the water; knead until the dough forms into a ball/If the dough is sticky, add additional flour but if the dough is too dry, add additional water, a tablespoon at a time. Knead well, for about 15 minutes. The dough should be elastic, and just a little bit sticky. 
3. Oil/grease clean large and deep bowl with remaining tablespoon oil and transfer the dough. Knead in that bowl few times, then cover with plastic wrap, and take a clean large kitchen towel and place in the bowl. Place the bowl in the warmer area, such as in the turned off the oven or on top of the stove/away from windows. Let it double in size -it will take about 50-60 minutes. *Also, after it rises, it can be in the fridge for up to 36 hours. The dough is going to be even better. 
4. After it doubles in size, knead and cut the dough into two or three balls, depending how large or thick/thin you would like your pizza crust to be (With this much dough you can make 2 large pizzas, but you could make 3 thin medium size pizzas) 
5. Preheat the oven at 400F, and with extra flour dust the working area, knead one of the dough balls and take a rolling pin and roll the thickness that you desire. Place it on the lightly greased baking sheet, and with hands spread the dough to the end of the baking sheet. Remember that dough will rise a bit more while baking. Take a fork and punch on top of the dough. Bake for 10 minutes in the preheated oven or until it gets light golden color. 
6. Wash cut only the florets of the broccoli. Blanch broccoli florets with a pinch of salt, drain, leaving broccoli in the colander, then wash under cold water to shock broccoli, and stop cooking process. Leave it in the colander so they can dry, but you can take a paper towel and just slightly dry them too. Prepare the rest of the ingredients for the pizza topping. 
7. Take the pizza crust out and place the cheese on top of the crust and add the rest of the ingredients equally all over the pizza crust. Toss cheddar cheese the last all over the pizza, and you can add more or less.
8. Bake for 12 more minutes in preheated oven (400F) or until the cheese is melted and crust develops darker color. 
9. Let it cool down for about 3 minutes before cutting and serving pizza. You can also sprinkle with garlic and herbs, seasoning before cutting. Gives a wonderful flavor. Serve it with salad blend on the side -tossed with lemon juice, olive oil and a few pinches of salt.

Notes

• You may use mozzarella or provolone instead of the Muenster Cheese. I love the taste of Muenster. It is also lower in calorie comparing to Mozzarella and goes wonderfully with this topping combo.

• Unused pizza dough can be placed in a tight Ziploc bag and in the fridge for up to 3 days, just take it out of the fridge 20 minutes before if you are going to make anything. You can make Calzone, flatbread with it too.

• Flour is NO-SODIUM flour! You got to look at the back label and see before you start baking with it.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

How’s the weather? Are you covered with a white blanket or it’s getting warmer? We had here last week brrr weather, but this week it’s actually pretty manageable, and in upper 50’s to lower 60’s. Not bad, eh?
I hope everybody is alright from a recent stomach virus that is going around, at least around here. We were all sick and still recovering from it… and let me just say “it ain’t pretty” but knock on the wood, it’s getting better!

So let me skip that part and start talking about my fab romantic dinner…

One of my favorite easy dinners is this quick marinated, then sautéed beef with red onions over creamy and delicious polenta. It is a perfect balance of flavors and warms your heart with every bite you take.
Sometimes I would marinate Calf’s liver or Pork Tenderloins, but most of the time I used beef because it has given so many compliments to the polenta. The taste is just phenomenal! There is rosemary, sage, garlic and sliced onions with a splash of beef stock which gives you an amazing aroma to start with.

As the cold weather still creeps in, besides soups and stews this is the way to warm yourself up, and like I said it is quick that your dinner will be on the table in less than 45 minutes. Easy peasy -especially after a hard day of work you deserve quick but homey and comforting meals like this. My romantic dinner is over… and we didn’t mind extra garlic nor onion, after all, 14 years of marriage do that to you! 😀