Drumsticks! Isn’t this total prime-time game day food? I feel like it is. Isn’t it? It is today.
And no, we’re not going to talk about these Taylor Swift/Travis Kelce rumors. Not gonna do it! We are sophisticated, grown women who have important matters to tend to!
. . . we’re going to talk about it tomorrow.
These drumsticks though, let me just tell you. ROASTED GARLIC. Buttermilk. Honey. Your entire upper torso.
Let us . . . peepeth.
Remember when I found that little garlic roaster at a thrift store a few weeks ago and I showed you all in Instagram Stories? Cannot believe the timing, as I was planning this recipe for later in the week!
Yes I need a life, why do you ask?
We’re getting goooood and glazey today. Super simple situation. Let’s break it down.
Instead of a roaster, you can use a piece of foil. Same exact way. Little salt in the bottom, garlic head with the tip sliced off, olive oil, more salt and some thyme leaves on top. Cover or wrap. Into a 350 degree oven for an hour.
Look at this…
Complete bliss. Even if you stop right here and spread this heaven on some toasted bread, you’ve won at everything.
But let’s keep going.
Crud! I forgot to show you what I mixed the garlic with.
In a bowl you’ll squeeze the cloves, and add buttermilk and honey. SO good. This becomes a glaze that you’ll brush over the chicken and roast for about 45 minutes. Easy enough?
Ya-hum.
Truly, that’s it! Garnish with freshly minced parsley and have some lil’ bowls of ranch at the ready for dipping.
Maybe for this Sunday’s football game where we’re all looking for Taylor in the stands?
NOT GONNA DO IT.
Honestly though. The roasted garlic is fabulous. The buttermilk adds a slight tang, the honey a good sweetness. You’ll never know what hit you.
Jot this down for Sunday!
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Ingredients
- 1 garlic head, top sliced off
- Pinch of thyme leaves
- 2-3 Tbs. Extra-virgin olive oil
- Coarse salt
- 2 Tbs. Brown sugar
- 1/4 cup buttermilk
- 1/4 cup honey
- 3.5 pounds chicken drumsticks
- Coarse salt
- Freshly minced parsley, for garnish
Instructions
- Preheat oven to 350.
- Place the garlic in a piece of foil (or use a roaster), cloves facing up. Drizzle with olive oil and season with a pinch of salt, along with the pinch of thyme leaves. Wrap the garlic and roast for on hour. Open the foil or roaster and let the garlic cool so you can squeeze it.
- Adjust your oven to 400 degrees.
- Once cooled to the touch, squeeze the cloves into a small bowl, and add the brown sugar, buttermilk and honey. Whisk until combined.
- Place the chicken drumsticks on a large rimmed baking sheet. Season well with salt and cracked black pepper. Brush the glaze all over the drumsticks and roast for fifteen minutes. Bring the pan out and brush again with the glaze. Go another fifteen minutes. Brush again with the glaze and roast another fifteen minutes. Look! Gorgeous. (Discard any leftover glaze, ew.)
- Arrange on a platter and garnish with minced parsley! Have some ranch dressing on the side if you know what’s good for ya.
- Makes about 12 drumsticks.
I ate 10.
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