Baked Chicken Drumsticks
IF YOU’VE GOT a weeknight coming up when you know you won’t have much energy to cook, this recipe (paired with a simple salad and some crusty bread) could punch your ticket to a deeply flavorful, satisfying dinner. Toss the chicken in the pantry-friendly, ultraflavorful marinade the night before, and then simply pop it into the oven and bake it for about an hour. When the chicken is done, less than 5 minutes of work on the stove transforms the pan drippings into a luxurious sauce.
Drumsticks are not only an affordable option here but also full of flavor and very forgiving, since their dark meat is next to impossible to overcook. Plus, the salt in the marinade acts as a brine, seasoning the chicken inside and out and further ensuring that it emerges tender and juicy. And about that marinade: It might just become your go-to for all kinds of roasted meats. Sun-dried tomatoes add concentrated, vibrant, savory pops of flavor. In league with the anchovies (don’t worry—with this amount, you won’t notice even a hint of fishiness), the umami (or savory flavor) already present in the chicken and tomatoes becomes exponentially more meaty and satisfying. The bite from the ample garlic and the myriad herbal notes of the herbes de Provence—an all-in-one powerhouse blend of rosemary, marjoram, thyme, lavender, and fennel—go
