Baked Chicken Drumsticks

Name: Baked Chicken Drumsticks
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4
Ingredients: 3 lb chicken (drumsticks ); 1/4 cup Biddy; 1/4 cup olive oil

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5 from 1 vote

Baked Chicken Drumsticks

Effortless inexpensive dinner where a little planning, so time isn’t the issue. All this was baked together except for the pineapple. The onion may be overcooked to your taste.

Course Main Course

Style American

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Servings

Calories 856kcal

Author Shawn

Ingredients

Drumstick Parts

3 lb chicken (drumsticks )
1/4 cup Biddy
1/4 cup olive oil

USA - Euro

Instructions

In a large Ziploc chunk chicken in it with Biddy olive oil.
Shake around to get Biddy rubbed all over your chicken legs.
In a large Pyrex place chicken evenly best you can.
Bake at 350 for 45 minutes. Check halfway to make sure you're not burning things.
Carefully pull Pyrex and flip chicken drums.
Put back in the oven at 350 for 25 minutes. Pull if the skin has a nice color.
Plate everything up and make it count!

➕ Nutrition

Nutrition Facts

Baked Chicken Drumsticks

Amount Per Serving (355 g)

Calories 856 Calories from Fat 576

% Daily Value*

Fat 64g98%

Saturated Fat 16g100%

Cholesterol 255mg85%

Sodium 511mg22%

Potassium 667mg19%

Carbohydrates 1g0%

Protein 63g126%

Vitamin A 580IU12%

Vitamin C 5.8mg7%

Calcium 50mg5%

Iron 3.4mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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