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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup(s) bottled red wine vinegar dressing |
2 tablespoon(s) dijon mustard |
1 teaspoon(s) dried oregano |
1 teaspoon(s) dried rosemary, crumbled |
1 teaspoon(s) dried thyme |
6 pound(s) drumsticks (about 24) |
4 clove(s) garlic, crushed in garlic press |
Directions:
1. Blend vinegar, mustard, garlic, oregano, thyme, and rosemary in large bowl with whisk or fork.
2. Remove skin from drumsticks. Add to marinade and turn to coat. Cover bowl or place chicken and marinade in large plastic bag and refrigerate at least 2 hours (up to 2 days). Turn chicken occasionally.
3. Heat oven to 425 degrees. Lightly grease a jellyroll pan or coat with cooking spray. Arrange chicken in single layer in pan. Bake 35-40 min til chicken is browned and cooked through.
4. After cooking, cool and wrap tightly and refrigerate. Serve cold.
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