These baked chicken legs are drumsticks roasted until cooked through, then brushed with Original Dust near the end. A light coating and space on the tray help the skin brown without scorching the seasoning.
Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
8 skin-on chicken drumsticks, about 2 1/2 pounds (1.1 kg) total, fully thawed
1 tablespoon (15 ml) neutral oil, divided
2 level teaspoons (10 ml) Original Desert Dust
1 tablespoon (15 ml) water
Directions
Prepare the oven and tray. Heat oven to 400°F (205°C). Line a rimmed baking sheet with foil and lightly grease the cooking surface with a little of the measured oil. Do not rinse raw chicken; pat it dry with disposable paper towels.
Oil the drumsticks. Use 2 teaspoons of the oil, including any used for the tray, to lightly coat the drumsticks. Arrange with gaps between them. Keep the remaining teaspoon oil separate for the finishing mixture.
Roast most of the way. Roast 35–45 minutes, turning after about 25 minutes, until the skin starts browning and the meat is nearly cooked. Drumstick size and oven performance affect the timing.
Brush and finish. Mix Original Dust with the remaining teaspoon oil and 1 tablespoon water. Brush over the drumsticks and return to the oven for 5–10 minutes. Check the thickest part of each reaches at least 165°F (74°C), avoiding bone. Cook longer if needed.
Rest and serve. Rest on a clean serving plate for 5 minutes, then serve. Discard any finishing mixture touched by a brush that contacted undercooked chicken. Clean raw-poultry utensils and surfaces before handling the cooked drumsticks.
Cooking timing: 40–55 mins + 5 mins resting.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
Yes. This recipe uses eight separate drumsticks, not whole leg quarters with thighs attached. Larger leg quarters require a different cooking time and should not be substituted by piece count.
WHAT TEMPERATURE SHOULD I CHECK?
Every drumstick must reach at least 165°F (74°C) in its thickest meat, without touching the bone. Dark meat may feel more tender at a higher temperature, but do not use color alone to assess safety.
WHY IS THE SEASONING ADDED LATE?
Original Dust contains dates. A late, thin brushing limits its time against the hot tray and helps prevent it scorching before the chicken cooks through. Keep the coating light rather than thick or pasty.
CAN I USE SKINLESS DRUMSTICKS?
Yes, but there will be no crisp skin and the surface may dry more quickly. Start checking the internal temperature earlier. Use the same minimum safe temperature and avoid overcooking.
SHOULD I COVER THE TRAY?
Roast uncovered for this method. Covering traps moisture and softens the skin. If the coating darkens too quickly, reduce the oven heat slightly and continue checking the internal temperature.
CAN I COOK FROZEN DRUMSTICKS?
This timing is written for fully thawed chicken. Thaw in the refrigerator before following it. Do not thaw poultry on the counter; frozen pieces will take longer and can cook unevenly.
HOW DO I STORE AND REHEAT LEFTOVERS?
Refrigerate in shallow containers within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder for 3–4 days and reheat to 165°F (74°C). The skin will be softer after storage.
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