Warm up your kitchen and gather your loved ones—it’s time for a cozy dinner! Chicken drumstick casseroles are the ultimate comfort food, perfect for busy weeknights or relaxed weekends. In this roundup, you’ll find 21 mouthwatering recipes that are easy to make and sure to please everyone at the table. Let’s dive in and discover your new favorite dish!
Classic Chicken Drumstick Casserole with Vegetables
Elegant yet comforting, this Classic Chicken Drumstick Casserole with Vegetables transforms humble ingredients into a hearty, one-pan masterpiece. Imagine tender chicken drumsticks nestled among vibrant, roasted vegetables, all enveloped in a savory, herb-infused broth that deepens in flavor as it bakes. It’s the kind of dish that fills your kitchen with an irresistible aroma and promises a satisfying meal with minimal fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
– 8 bone-in, skin-on chicken drumsticks
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly ground black pepper
– 1 teaspoon aromatic dried thyme
– 1 teaspoon fragrant dried rosemary, crushed
– 4 medium Yukon Gold potatoes, cut into 1-inch chunks
– 3 large carrots, peeled and sliced into ½-inch rounds
– 1 large yellow onion, cut into ½-inch wedges
– 4 cloves garlic, minced
– 1 cup low-sodium chicken broth
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Preheat your oven to 375°F (190°C).
2. Pat the chicken drumsticks completely dry with paper towels to ensure crisp skin.
3. In a small bowl, combine the extra virgin olive oil, kosher salt, black pepper, dried thyme, and dried rosemary.
4. Rub the olive oil mixture evenly over all sides of the chicken drumsticks.
5. Arrange the potato chunks, carrot rounds, and onion wedges in a single layer in a 9×13-inch baking dish.
6. Scatter the minced garlic evenly over the vegetables.
7. Nestle the seasoned chicken drumsticks, skin-side up, among the vegetables in the baking dish.
8. Pour the chicken broth carefully into the bottom of the dish, avoiding the chicken skin to keep it crisp.
9. Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
10. Remove the foil and continue baking, uncovered, for 30 minutes, or until the chicken skin is golden brown and crisp, and the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer.
11. Remove the casserole from the oven and let it rest for 10 minutes to allow the juices to redistribute.
12. Sprinkle the finely chopped fresh parsley over the casserole just before serving.
The result is a symphony of textures: the chicken drumsticks are fall-off-the-bone tender with a beautifully crisp, herb-crusted skin, while the vegetables become meltingly soft and soak up the rich, savory pan juices. Serve this rustic casserole directly from the baking dish at the table, perhaps with a crusty baguette to sop up every last drop of the flavorful broth, for a meal that feels both nourishing and celebratory.
Cheesy Chicken Drumstick and Broccoli Bake
Delightfully comforting yet elegantly simple, this Cheesy Chicken Drumstick and Broccoli Bake transforms humble ingredients into a showstopping one-pan meal. With golden-brown drumsticks nestled among tender-crisp broccoli florets, all enveloped in a creamy, bubbling cheese sauce, it’s the ultimate weeknight dinner that feels decidedly special. The harmonious blend of savory chicken, vibrant vegetables, and rich dairy creates a dish that’s both nourishing and indulgent.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 8 bone-in, skin-on chicken drumsticks
– 1 large head of fresh broccoli, cut into bite-sized florets
– 2 tablespoons of rich extra virgin olive oil
– 1 teaspoon of finely ground black pepper
– 1 teaspoon of kosher salt
– 3 cloves of aromatic garlic, minced
– 1 cup of heavy cream
– 1 cup of shredded sharp cheddar cheese
– 1/2 cup of grated Parmesan cheese
– 1 tablespoon of all-purpose flour
– 1 teaspoon of dried thyme
Instructions
1. Preheat your oven to 375°F (190°C).
2. Pat 8 bone-in, skin-on chicken drumsticks completely dry with paper towels to ensure crisp skin.
3. In a large mixing bowl, toss the drumsticks with 1 tablespoon of rich extra virgin olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of finely ground black pepper.
4. Arrange the seasoned drumsticks in a single layer in a 9×13-inch baking dish.
5. Roast the drumsticks in the preheated oven for 25 minutes, until the skin is golden and crispy.
6. While the chicken roasts, cut 1 large head of fresh broccoli into bite-sized florets.
7. In the same mixing bowl, toss the broccoli florets with the remaining 1 tablespoon of rich extra virgin olive oil and 1/2 teaspoon of finely ground black pepper.
8. Remove the baking dish from the oven and scatter the seasoned broccoli florets around the drumsticks.
9. In a medium saucepan over medium heat, sauté 3 cloves of minced aromatic garlic in 1 tablespoon of rich extra virgin olive oil for 1 minute, until fragrant.
10. Whisk in 1 tablespoon of all-purpose flour and cook for 1 minute to form a roux, stirring constantly to prevent burning.
11. Gradually pour in 1 cup of heavy cream while whisking continuously to create a smooth sauce.
12. Bring the sauce to a gentle simmer and cook for 3 minutes, until slightly thickened.
13. Remove the saucepan from heat and stir in 1 cup of shredded sharp cheddar cheese, 1/2 cup of grated Parmesan cheese, and 1 teaspoon of dried thyme until fully melted and combined.
14. Pour the creamy cheese sauce evenly over the chicken drumsticks and broccoli in the baking dish.
15. Return the baking dish to the oven and bake for an additional 20 minutes, until the sauce is bubbly and the broccoli is tender-crisp.
16. Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.
Buttery, crisp chicken skin gives way to succulent meat, while the broccoli retains a pleasant bite amidst the luxuriously smooth cheese sauce. For a delightful contrast, serve alongside crusty artisan bread to soak up every last drop of sauce, or over a bed of fluffy jasmine rice to make it a heartier meal.
Spicy BBQ Chicken Drumstick Casserole
Meticulously crafted for those who crave bold flavors with comforting ease, this Spicy BBQ Chicken Drumstick Casserole transforms humble ingredients into a show-stopping centerpiece. Imagine succulent chicken, bathed in a smoky-sweet glaze, nestled among tender vegetables that soak up every drop of the vibrant sauce. It’s a dish that promises to warm your kitchen and delight your guests with its rustic elegance.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 2 pounds of plump, skin-on chicken drumsticks
– 1 cup of robust, hickory-smoked BBQ sauce
– 1 tablespoon of fiery hot sauce
– 2 tablespoons of golden, extra virgin olive oil
– 1 large yellow onion, thinly sliced into half-moons
– 3 cloves of aromatic garlic, minced
– 1 red bell pepper, cut into vibrant strips
– 1 green bell pepper, cut into crisp strips
– 1 teaspoon of finely ground smoked paprika
– ½ teaspoon of freshly cracked black pepper
– ½ teaspoon of flaky sea salt
– 2 tablespoons of chopped fresh parsley for garnish
Instructions
1. Preheat your oven to 375°F (190°C) and lightly coat a 9×13-inch baking dish with a thin layer of golden, extra virgin olive oil.
2. Pat the 2 pounds of plump, skin-on chicken drumsticks completely dry with paper towels to ensure a crisp finish.
3. In a small bowl, whisk together 1 cup of robust, hickory-smoked BBQ sauce and 1 tablespoon of fiery hot sauce until fully combined.
4. Heat the remaining golden, extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Sear the chicken drumsticks in the skillet for 3–4 minutes per side, until the skin is golden brown and crispy.
6. Transfer the seared drumsticks to the prepared baking dish, arranging them in a single layer.
7. In the same skillet, add the thinly sliced yellow onion and sauté for 5 minutes until softened and translucent.
8. Add the 3 cloves of minced aromatic garlic and cook for 1 minute until fragrant, being careful not to let it burn.
9. Stir in the vibrant red bell pepper strips and crisp green bell pepper strips, cooking for 4–5 minutes until slightly tender.
10. Sprinkle the vegetable mixture with 1 teaspoon of finely ground smoked paprika, ½ teaspoon of freshly cracked black pepper, and ½ teaspoon of flaky sea salt, tossing to coat evenly.
11. Spoon the seasoned vegetables around the chicken drumsticks in the baking dish, distributing them evenly.
12. Pour the BBQ-hotsauce mixture over the chicken and vegetables, using a brush to coat each drumstick thoroughly for maximum flavor.
13. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
14. Remove the foil and continue baking uncovered for 15–20 minutes, until the chicken reaches an internal temperature of 165°F and the sauce is bubbling and slightly caramelized at the edges.
15. Let the casserole rest for 5 minutes before sprinkling with 2 tablespoons of chopped fresh parsley for garnish.
Out of the oven, this casserole offers a delightful contrast: the chicken drumsticks are fall-off-the-bone tender with a sticky, glazed exterior, while the vegetables retain a pleasant bite amidst the rich, smoky sauce. For a creative presentation, serve it directly from the baking dish at the table, accompanied by crusty bread to soak up the extra sauce or over a bed of creamy polenta to balance the heat.
Creamy Garlic and Herb Chicken Drumstick Casserole
On a crisp evening, few dishes offer the comforting embrace of a well-crafted casserole, and this rendition transforms humble chicken drumsticks into a centerpiece of creamy, aromatic delight. Our creamy garlic and herb chicken drumstick casserole melds rustic charm with refined flavors, promising a meal that is both hearty and elegantly satisfying. It’s the perfect answer to a busy weeknight or a leisurely weekend gathering, delivering depth and warmth in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 8 bone-in, skin-on chicken drumsticks
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon unsalted butter
– 6 cloves fresh garlic, minced
– 1 cup finely chopped yellow onion
– 1 cup thinly sliced cremini mushrooms
– 1 cup dry white wine
– 1 cup low-sodium chicken broth
– 1 cup heavy cream
– 2 tablespoons all-purpose flour
– 2 tablespoons freshly chopped parsley
– 1 tablespoon freshly chopped thyme
– 1 teaspoon kosher salt
– ½ teaspoon finely ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Pat the 8 bone-in, skin-on chicken drumsticks completely dry with paper towels to ensure a crisp sear.
3. Season the drumsticks evenly on all sides with 1 teaspoon kosher salt and ½ teaspoon finely ground black pepper.
4. Heat 2 tablespoons rich extra virgin olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
5. Place the drumsticks in the skillet skin-side down and sear without moving for 5–6 minutes, until the skin is golden brown and crispy.
6. Flip the drumsticks and sear the other side for 4–5 minutes, then transfer them to a plate.
7. Reduce the heat to medium and add 1 tablespoon unsalted butter to the skillet.
8. Sauté 1 cup finely chopped yellow onion for 3–4 minutes until translucent.
9. Add 1 cup thinly sliced cremini mushrooms and cook for 5 minutes until softened and lightly browned.
10. Stir in 6 cloves minced fresh garlic and cook for 1 minute until fragrant, being careful not to burn it.
11. Sprinkle 2 tablespoons all-purpose flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux and eliminate the raw flour taste.
12. Gradually pour in 1 cup dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon to build flavor.
13. Whisk in 1 cup low-sodium chicken broth and 1 cup heavy cream until the sauce is smooth.
14. Bring the sauce to a gentle simmer and let it thicken for 3–4 minutes, stirring occasionally.
15. Stir in 2 tablespoons freshly chopped parsley and 1 tablespoon freshly chopped thyme.
16. Return the seared drumsticks to the skillet, nestling them into the sauce.
17. Transfer the skillet to the preheated oven and bake, uncovered, for 30–35 minutes until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer.
18. Remove the skillet from the oven and let it rest for 5 minutes before serving.
A velvety sauce clings to each tender drumstick, infused with the earthy notes of herbs and the sweet pungency of garlic. Serve this casserole over a bed of fluffy mashed potatoes or buttery egg noodles to soak up every drop of the creamy gravy, making for a truly comforting and elegant meal.
Mediterranean Chicken Drumstick Casserole with Feta
Kindly imagine a dish that captures the sun-drenched essence of the Mediterranean, where succulent chicken mingles with briny feta and aromatic herbs in a single, effortless casserole. This one-pan wonder transforms humble drumsticks into a deeply flavorful, family-friendly feast that’s as nourishing as it is delicious, promising to fill your kitchen with the irresistible scent of garlic, lemon, and oregano. It’s the perfect centerpiece for a relaxed weeknight dinner or a casual gathering with friends, offering a taste of coastal simplicity without ever leaving home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 8 bone-in, skin-on chicken drumsticks
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon smoked paprika
– 1/2 teaspoon finely ground black pepper
– 1/2 teaspoon kosher salt
– 1 lemon, thinly sliced
– 1/2 cup pitted Kalamata olives
– 1/4 cup dry white wine
– 4 ounces crumbled feta cheese
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 375°F (190°C).
2. Pat the chicken drumsticks completely dry with paper towels to ensure crisp skin.
3. In a large oven-safe skillet or casserole dish, heat the rich extra virgin olive oil over medium-high heat until shimmering.
4. Add the chicken drumsticks to the skillet and sear for 3–4 minutes per side, until the skin is golden brown and crisp.
5. Transfer the seared drumsticks to a plate and set aside.
6. In the same skillet, add the thinly sliced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
7. Add the minced garlic, dried oregano, smoked paprika, finely ground black pepper, and kosher salt to the skillet, and cook for 1 minute until fragrant.
8. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon for extra flavor.
9. Arrange the seared chicken drumsticks back in the skillet in a single layer.
10. Scatter the thinly sliced lemon and pitted Kalamata olives evenly around the chicken.
11. Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven.
12. Bake for 30 minutes, then remove the cover and bake for an additional 15 minutes to allow the chicken skin to crisp further.
13. Remove the skillet from the oven and immediately sprinkle the crumbled feta cheese and chopped fresh parsley over the top.
14. Let the casserole rest for 5 minutes before serving to allow the juices to redistribute.
Delight in the tender, fall-off-the-bone chicken paired with the creamy, tangy feta that melts slightly into the savory juices. The briny olives and bright lemon slices cut through the richness, creating a beautifully balanced medley of flavors and textures. For a complete meal, serve this vibrant casserole over a bed of fluffy couscous or with crusty bread to soak up every last drop of the aromatic sauce.
Asian-inspired Soy Honey Chicken Drumstick Bake
Unveiling a dish that masterfully marries the sweet allure of honey with the savory depth of soy, this Asian-inspired bake transforms humble chicken drumsticks into a glistening, sticky-sweet centerpiece. The oven does the heavy lifting, caramelizing the glaze into a lacquered perfection that promises minimal effort for maximum, restaurant-quality reward.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 8 plump, skin-on chicken drumsticks
– 1/3 cup of rich, dark soy sauce
– 1/4 cup of fragrant, golden wildflower honey
– 2 tablespoons of toasted sesame oil
– 3 cloves of aromatic garlic, finely minced
– 1 tablespoon of freshly grated ginger root
– 1/2 teaspoon of finely ground black pepper
– 1 tablespoon of toasted white sesame seeds
– 2 thinly sliced green onions (green parts only)
Instructions
1. Preheat your oven to 400°F (200°C) and position a rack in the center.
2. Pat the 8 plump, skin-on chicken drumsticks completely dry with paper towels to ensure crisp skin.
3. In a large mixing bowl, whisk together 1/3 cup of rich, dark soy sauce, 1/4 cup of fragrant, golden wildflower honey, 2 tablespoons of toasted sesame oil, 3 cloves of finely minced aromatic garlic, 1 tablespoon of freshly grated ginger root, and 1/2 teaspoon of finely ground black pepper until fully emulsified.
4. Add the dried drumsticks to the bowl and toss thoroughly, coating each piece entirely in the marinade. (Tip: For deeper flavor, marinate covered in the refrigerator for up to 2 hours, but 10 minutes at room temperature works perfectly.)
5. Arrange the coated drumsticks in a single layer in a large, rimmed baking dish, pouring any remaining marinade over the top.
6. Bake on the center rack at 400°F for 40 minutes, basting the drumsticks with the pan juices every 15 minutes to build a glossy glaze.
7. After 40 minutes, increase the oven temperature to 425°F (220°C) and bake for an additional 5-7 minutes, or until the chicken skin is deeply caramelized and a meat thermometer inserted into the thickest part of a drumstick registers 165°F. (Tip: The high-heat finish is key for achieving that signature sticky, lacquered texture.)
8. Carefully remove the baking dish from the oven and let the chicken rest for 5 minutes. (Tip: Resting allows the juices to redistribute, keeping the meat succulent.)
9. Transfer the drumsticks to a serving platter, drizzle with the reduced pan sauce, and garnish generously with 1 tablespoon of toasted white sesame seeds and 2 thinly sliced green onions.
Kissed by the oven’s heat, the drumsticks emerge with a crackling, mahogany-hued skin giving way to impossibly tender, juicy meat. The glaze—a perfect balance of salty, sweet, and aromatic—clings to every bite. For a stunning presentation, serve them atop a bed of fluffy jasmine rice to soak up the extra sauce, or alongside a crisp, cooling cucumber salad for contrast.
Lemon Thyme Chicken Drumstick Casserole
Yieldingly aromatic and effortlessly elegant, this Lemon Thyme Chicken Drumstick Casserole transforms humble ingredients into a showstopping one-pan meal. Bright citrus and earthy herbs meld under a golden, bubbling crust, promising a comforting yet sophisticated dinner that feels both rustic and refined.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 8 bone-in, skin-on chicken drumsticks
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 pound baby Yukon Gold potatoes, halved
– 2 medium carrots, peeled and cut into 1-inch chunks
– 1 cup low-sodium chicken broth
– ½ cup dry white wine
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon fresh thyme leaves
– 1 teaspoon finely ground black pepper
– ½ teaspoon kosher salt
– ½ cup heavy cream
– 1 lemon, thinly sliced
Instructions
1. Preheat your oven to 375°F.
2. Pat the 8 bone-in, skin-on chicken drumsticks completely dry with paper towels to ensure crisp skin.
3. Heat 2 tablespoons of rich extra virgin olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
4. Season the drumsticks evenly with ½ teaspoon kosher salt and 1 teaspoon finely ground black pepper.
5. Place the drumsticks in the hot oil, skin-side down, and sear without moving for 6–8 minutes until the skin is deeply golden and crisp.
6. Flip the drumsticks and sear the other side for 4 minutes, then transfer them to a plate.
7. Add 1 large thinly sliced yellow onion to the skillet and cook for 4 minutes, stirring occasionally, until softened.
8. Stir in 3 cloves of minced garlic and cook for 1 minute until fragrant.
9. Add 1 pound of halved baby Yukon Gold potatoes and 2 medium carrots cut into 1-inch chunks to the skillet, arranging them in a single layer.
10. Pour in 1 cup of low-sodium chicken broth, ½ cup of dry white wine, and 2 tablespoons of freshly squeezed lemon juice, scraping up any browned bits from the bottom of the pan.
11. Sprinkle 1 tablespoon of fresh thyme leaves over the vegetables.
12. Nestle the seared drumsticks back into the skillet, skin-side up, among the vegetables.
13. Arrange the slices from 1 lemon over the top of the chicken and vegetables.
14. Transfer the skillet to the preheated oven and bake, uncovered, for 35 minutes.
15. Remove the skillet from the oven and carefully pour ½ cup of heavy cream evenly over the casserole.
16. Return the skillet to the oven and bake for an additional 10 minutes until the sauce is slightly thickened and the potatoes are fork-tender.
17. Let the casserole rest for 5 minutes before serving to allow the flavors to meld.
Elegantly rustic, this casserole offers tender, fall-off-the-bone chicken with crisp skin, nestled among creamy potatoes and sweet carrots in a velvety, herb-infused sauce. The bright lemon slices caramelize slightly in the oven, adding a tangy counterpoint to the rich cream, making it perfect for serving directly from the skillet with crusty bread to soak up every last drop.
Rustic Tomato Basil Chicken Drumstick Casserole
Glistening with the deep, sun-ripened hues of late summer, this one-pan wonder transforms humble chicken drumsticks into a centerpiece worthy of any gathering. Nestled in a robust, herb-infused tomato sauce, each piece emerges tender and succulent, its flavors deepened by a slow, gentle bake. It’s the kind of comforting, elegant dish that promises to fill your kitchen with an aroma as inviting as its final presentation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 8 bone-in, skin-on chicken drumsticks
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 (28-ounce) can of crushed San Marzano tomatoes
– 1 cup low-sodium chicken broth
– 1/4 cup dry white wine
– 1/2 cup fresh basil leaves, roughly torn, plus more for garnish
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Pat the 8 chicken drumsticks completely dry with paper towels, then season them generously on all sides with kosher salt and freshly ground black pepper.
3. Heat the 2 tablespoons of rich extra virgin olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat until it shimmers.
4. Carefully place the drumsticks in the hot oil, skin-side down, and sear without moving them for 5-7 minutes until the skin is golden brown and crisp.
5. Flip the drumsticks and sear the other side for an additional 4-5 minutes, then transfer them to a plate. Tip: For the crispiest skin, ensure the drumsticks are very dry before searing and do not overcrowd the pan.
6. Reduce the heat to medium and add the 1 finely diced yellow onion to the skillet, cooking for 5-6 minutes until softened and translucent.
7. Add the 4 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let it burn.
8. Pour in the 1/4 cup of dry white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom, and let it simmer for 2 minutes until reduced by half.
9. Stir in the 28-ounce can of crushed San Marzano tomatoes, 1 cup of low-sodium chicken broth, 1 teaspoon of dried oregano, and 1/2 teaspoon of crushed red pepper flakes.
10. Bring the sauce to a gentle simmer and let it cook for 5 minutes to allow the flavors to meld. Season the sauce with kosher salt and freshly ground black pepper to your preference.
11. Nestle the seared drumsticks back into the skillet, submerging them partially in the sauce.
12. Transfer the skillet to the preheated oven and bake, uncovered, for 35-40 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer when inserted into the thickest part of a drumstick. Tip: For the most accurate reading, avoid touching the bone with the thermometer.
13. Remove the skillet from the oven and stir in the 1/2 cup of roughly torn fresh basil leaves. Tip: Adding the fresh basil off the heat preserves its vibrant color and delicate flavor.
14. Let the casserole rest for 5 minutes before serving to allow the juices to redistribute.
Just pulled from the oven, the chicken is fall-apart tender, its crisp skin giving way to juicy meat infused with the savory, slightly sweet tomato sauce. Each bite is punctuated by the bright, peppery notes of fresh basil, creating a beautifully balanced flavor profile. For a complete meal, serve it directly from the skillet over a bed of creamy polenta or with crusty bread to soak up every last drop of the rich, herbaceous sauce.
Southwestern Chicken Drumstick Casserole with Corn
Tender, succulent chicken drumsticks nestled in a vibrant Southwestern-inspired casserole create a comforting yet sophisticated weeknight meal that’s as visually appealing as it is delicious. This one-dish wonder marries smoky spices with sweet corn and hearty beans for a satisfying dinner that requires minimal cleanup. Perfect for feeding a crowd or enjoying as flavorful leftovers, it brings the bold flavors of the Southwest right to your table.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 8 bone-in, skin-on chicken drumsticks
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced into ½-inch pieces
– 1 (15-ounce) can black beans, rinsed and drained
– 1 (15-ounce) can fire-roasted diced tomatoes
– 1 cup frozen sweet corn kernels
– 1 cup low-sodium chicken broth
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon chili powder
– ½ teaspoon finely ground black pepper
– ½ teaspoon kosher salt
– ½ cup shredded Monterey Jack cheese
– ¼ cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F (190°C).
2. Pat the chicken drumsticks dry with paper towels to ensure a crisp skin.
3. Season the drumsticks evenly on all sides with the kosher salt and finely ground black pepper.
4. Heat the rich extra virgin olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat until shimmering.
5. Add the chicken drumsticks and sear for 3–4 minutes per side, until golden brown; remove and set aside on a plate.
6. In the same skillet, add the finely diced yellow onion and cook for 4–5 minutes, until softened and translucent.
7. Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes until fragrant.
8. Add the ground cumin, smoked paprika, and chili powder, toasting the spices for 30 seconds to release their aromas.
9. Pour in the low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan for extra flavor.
10. Stir in the fire-roasted diced tomatoes, rinsed black beans, and frozen sweet corn kernels.
11. Nestle the seared chicken drumsticks back into the skillet, submerging them partially in the vegetable mixture.
12. Bring the mixture to a gentle simmer, then transfer the skillet to the preheated oven.
13. Bake uncovered for 30–35 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened slightly.
14. Remove from the oven and sprinkle the shredded Monterey Jack cheese evenly over the top.
15. Return to the oven for 3–5 minutes, just until the cheese is melted and bubbly.
16. Garnish with the chopped fresh cilantro before serving.
A harmonious blend of textures awaits: the chicken remains juicy and tender, while the corn adds a pleasant pop of sweetness against the smoky, spiced tomato base. Serve this casserole straight from the skillet with warm tortillas or over a bed of cilantro-lime rice for a complete meal that’s both rustic and refined.
French-inspired Mushroom and Chicken Drumstick Gratin
Heralding the cozy elegance of French country cooking, this Mushroom and Chicken Drumstick Gratin transforms humble ingredients into a luxurious one-pan meal. Imagine tender chicken nestled in a creamy, herb-infused sauce beneath a golden, bubbling cheese crust—a dish that promises to warm both kitchen and soul with its rustic sophistication. Perfect for a weeknight dinner that feels special or a relaxed weekend gathering, it delivers comfort and refinement in every bite.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 4 bone-in, skin-on chicken drumsticks
– 8 ounces cremini mushrooms, thinly sliced
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup low-sodium chicken broth
– 1 cup shredded Gruyère cheese
– 2 tablespoons unsalted butter
– 1 tablespoon extra virgin olive oil
– 1 tablespoon all-purpose flour
– 1 teaspoon fresh thyme leaves
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Pat the chicken drumsticks dry with paper towels and season all over with kosher salt and freshly ground black pepper.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken drumsticks skin-side down and sear until golden brown, about 5-7 minutes per side, then transfer to the prepared baking dish.
5. In the same skillet, melt the unsalted butter over medium heat, then add the finely diced yellow onion and cook until softened, about 5 minutes.
6. Stir in the minced garlic and thinly sliced cremini mushrooms, cooking until the mushrooms release their liquid and brown slightly, about 8 minutes.
7. Sprinkle the all-purpose flour over the mushroom mixture and cook, stirring constantly, for 1 minute to form a roux.
8. Gradually whisk in the low-sodium chicken broth and heavy cream, bringing to a gentle simmer until the sauce thickens, about 3-4 minutes.
9. Remove the skillet from heat and stir in the fresh thyme leaves, then pour the sauce evenly over the chicken drumsticks in the baking dish.
10. Sprinkle the shredded Gruyère cheese uniformly over the top, ensuring full coverage for a golden crust.
11. Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and golden brown and the chicken reaches an internal temperature of 165°F.
12. Let the gratin rest for 5 minutes before serving to allow the sauce to set slightly.
Glistening with a crisp cheese topping, this gratin offers a delightful contrast to the tender, juicy chicken and earthy mushrooms bathed in a velvety cream sauce. Serve it straight from the oven with crusty bread to soak up every drop of the rich, herbaceous gravy, or pair it with a simple green salad for a balanced, elegant meal that celebrates the heartiness of French-inspired cuisine.
Herbed Parmesan Chicken Drumstick Casserole
Savor the comforting embrace of a classic casserole elevated with herbaceous sophistication and savory depth. This Herbed Parmesan Chicken Drumstick Casserole transforms humble drumsticks into a tender, golden-brown centerpiece, nestled among aromatic vegetables and a rich, cheesy crust that promises to become a cherished weeknight staple or a show-stopping dish for casual gatherings. Each bite delivers a harmonious blend of rustic flavors and elegant preparation, making it an irresistible addition to any home cook’s repertoire.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 8 bone-in, skin-on chicken drumsticks
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 2 cups hearty chicken broth
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 1 tablespoon dried Italian herb blend
– 1 teaspoon finely ground black pepper
– 1 teaspoon kosher salt
– 2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a thin layer of olive oil.
2. Pat the chicken drumsticks completely dry with paper towels to ensure a crisp skin during baking.
3. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the drumsticks in the skillet for 3-4 minutes per side until the skin is golden brown, working in batches if necessary to avoid overcrowding.
5. Transfer the seared drumsticks to the prepared baking dish, arranging them in a single layer.
6. In the same skillet, reduce the heat to medium and sauté the finely diced yellow onion for 5-7 minutes until translucent and fragrant.
7. Add the minced fresh garlic to the skillet and cook for 1 minute until aromatic, being careful not to let it burn.
8. Pour in the hearty chicken broth and heavy cream, stirring to combine and scrape up any browned bits from the bottom of the skillet.
9. Whisk in the freshly grated Parmesan cheese, dried Italian herb blend, finely ground black pepper, and kosher salt until the sauce is smooth and slightly thickened, about 3-4 minutes.
10. Pour the sauce evenly over the drumsticks in the baking dish, ensuring each piece is well-coated.
11. Cover the dish tightly with aluminum foil and bake for 40 minutes to allow the chicken to become tender and absorb the flavors.
12. Remove the foil and bake uncovered for an additional 15 minutes until the sauce is bubbly and the drumsticks develop a light golden crust.
13. Let the casserole rest for 10 minutes after removing it from the oven to allow the juices to redistribute.
14. Garnish with the chopped fresh parsley just before serving.
Out of the oven, this casserole boasts drumsticks so tender they nearly fall off the bone, enveloped in a velvety, herb-infused sauce with a subtle Parmesan sharpness. For a creative twist, serve it over a bed of creamy polenta or alongside crusty artisan bread to soak up every last drop of the savory liquid, making each plate a complete and satisfying meal.
Sweet and Tangy Apricot Chicken Drumstick Bake
Kindly imagine a dish that transforms humble chicken drumsticks into a stunning centerpiece, where the natural sweetness of apricot melds with a bright tang to create a deeply satisfying harmony. This elegant bake delivers both comfort and sophistication, perfect for weeknight dinners or casual gatherings where you want to impress without stress. The aroma alone, as it roasts, promises a meal that is as memorable as it is delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 8 bone-in, skin-on chicken drumsticks
– 1 cup apricot preserves with visible fruit pieces
– 1/4 cup apple cider vinegar with a sharp, clean acidity
– 2 tablespoons Dijon mustard with a smooth, tangy depth
– 2 tablespoons rich extra virgin olive oil
– 3 cloves garlic, minced to a fragrant paste
– 1 teaspoon smoked paprika for a warm, earthy note
– 1/2 teaspoon finely ground black pepper
– 1/2 teaspoon kosher salt
– 1/4 cup fresh parsley, finely chopped for a bright, herbal finish
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with a thin layer of olive oil.
2. Pat the chicken drumsticks completely dry with paper towels to ensure crisp skin during baking.
3. In a medium bowl, whisk together the apricot preserves, apple cider vinegar, Dijon mustard, olive oil, minced garlic, smoked paprika, black pepper, and kosher salt until fully combined and smooth.
4. Tip: For deeper flavor, let the sauce sit for 10 minutes to allow the garlic and spices to meld.
5. Place the dried drumsticks in the prepared baking dish in a single layer, not touching, to promote even cooking.
6. Pour the apricot sauce evenly over the drumsticks, using a spoon or brush to coat each piece thoroughly on all sides.
7. Bake in the preheated oven for 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden-brown and slightly caramelized.
8. Tip: Baste the drumsticks with the pan juices halfway through cooking to enhance moisture and glaze.
9. Remove the dish from the oven and let it rest for 5 minutes to allow the juices to redistribute, keeping the meat tender.
10. Sprinkle the finely chopped fresh parsley over the top just before serving for a pop of color and freshness.
11. Tip: If the sauce seems too thin after baking, transfer it to a small saucepan and simmer for 2-3 minutes until it thickens slightly.
Golden-brown and glistening, the drumsticks emerge with a sticky, lacquered coating that gives way to juicy, fall-off-the-bone meat beneath. The flavor profile balances sweet apricot notes with a subtle tang from the vinegar and mustard, creating a complex yet approachable taste. Serve this dish over a bed of fluffy jasmine rice or alongside roasted root vegetables to soak up every last drop of the irresistible sauce.
Italian Chicken Drumstick Cacciatore Casserole
A rustic yet refined Italian classic, this Chicken Drumstick Cacciatore Casserole transforms humble ingredients into a deeply comforting one-pot wonder. Imagine tender chicken bathed in a rich, herbaceous tomato sauce with sweet bell peppers and earthy mushrooms, all baked to meld the flavors into a harmonious whole. It’s the perfect centerpiece for a cozy family dinner or an impressive yet effortless gathering with friends.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
– 8 bone-in, skin-on chicken drumsticks
– 2 tablespoons rich extra virgin olive oil, divided
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 large yellow onion, finely diced
– 1 red bell pepper, thinly sliced into strips
– 8 ounces cremini mushrooms, sliced
– 4 cloves garlic, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– ½ cup dry red wine, such as Chianti
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– ½ teaspoon dried thyme
– 2 bay leaves
– ¼ cup chopped fresh flat-leaf parsley, for garnish
Instructions
1. Preheat your oven to 375°F (190°C).
2. Pat the chicken drumsticks completely dry with paper towels to ensure a crisp sear.
3. Season the drumsticks evenly on all sides with the coarse kosher salt and freshly cracked black pepper.
4. Heat 1 tablespoon of the rich extra virgin olive oil in a large, oven-safe Dutch oven or deep skillet over medium-high heat.
5. Add the chicken drumsticks in a single layer, working in batches if necessary to avoid crowding, and sear for 4-5 minutes per side until the skin is golden brown and crisp.
6. Transfer the seared chicken to a clean plate and set aside.
7. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pot.
8. Add the finely diced yellow onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
9. Add the thinly sliced red bell pepper and sliced cremini mushrooms, cooking for an additional 6-7 minutes until the vegetables have softened and the mushrooms release their liquid.
10. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
11. Pour in the dry red wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom for maximum flavor.
12. Stir in the tomato paste and cook for 1 minute to caramelize slightly.
13. Add the crushed San Marzano tomatoes, dried oregano, dried thyme, and bay leaves, stirring to combine.
14. Bring the sauce to a gentle simmer and let it cook for 5 minutes to allow the flavors to meld.
15. Nestle the seared chicken drumsticks back into the sauce, submerging them partially.
16. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
17. Bake for 45 minutes, then remove the lid and bake for an additional 15 minutes to slightly thicken the sauce.
18. Carefully remove the pot from the oven and discard the bay leaves.
19. Let the casserole rest for 10 minutes before serving to allow the juices to redistribute.
20. Garnish generously with the chopped fresh flat-leaf parsley.
What emerges is a casserole where the chicken becomes fall-off-the-bone tender, infused with the deep, savory notes of wine and tomatoes. The sauce achieves a luxurious, velvety texture that clings perfectly to each drumstick. For a complete meal, serve it over a bed of creamy polenta or alongside crusty, grilled bread to soak up every last drop of the rich sauce.
Potato and Chicken Drumstick Casserole
Glistening with golden-brown perfection, this Potato and Chicken Drumstick Casserole is the epitome of rustic elegance, transforming humble ingredients into a deeply satisfying one-dish wonder that promises to warm both kitchen and soul. Its layered harmony of tender chicken and creamy potatoes, baked beneath a crisp, herb-flecked crust, delivers the ultimate comfort with a touch of refined simplicity, making it an ideal centerpiece for cozy family dinners or impromptu gatherings where nourishment and flavor are paramount.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
– 6 bone-in, skin-on chicken drumsticks
– 2 pounds Yukon Gold potatoes, peeled and sliced into ¼-inch rounds
– 1 large yellow onion, thinly sliced into half-moons
– 4 cloves garlic, minced into a fragrant paste
– 1 cup heavy cream, with its luxurious richness
– ½ cup low-sodium chicken broth, for savory depth
– 2 tablespoons unsalted butter, melted to a golden liquid
– 2 tablespoons extra virgin olive oil, with its fruity notes
– 1 tablespoon fresh thyme leaves, stripped from their woody stems
– 1 teaspoon kosher salt, for balanced seasoning
– ½ teaspoon freshly ground black pepper, finely cracked
– ½ cup grated Parmesan cheese, aged for sharp umami
– ¼ cup panko breadcrumbs, for a delicate crunch
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with 1 tablespoon of extra virgin olive oil.
2. Pat the chicken drumsticks completely dry with paper towels to ensure crisp skin during baking.
3. In a large bowl, toss the potato slices and onion slices with the remaining 1 tablespoon of extra virgin olive oil, minced garlic, thyme leaves, kosher salt, and black pepper until evenly coated.
4. Arrange the potato and onion mixture in an even layer at the bottom of the prepared baking dish.
5. Pour the heavy cream and chicken broth evenly over the potato layer, allowing the liquids to seep between the slices.
6. Place the chicken drumsticks skin-side up on top of the potato mixture, spacing them evenly apart.
7. Brush the melted butter generously over the chicken skin to promote browning.
8. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
9. Carefully remove the foil and continue baking uncovered for 20 minutes, until the chicken skin is golden and the potatoes are fork-tender.
10. In a small bowl, combine the grated Parmesan cheese and panko breadcrumbs.
11. Sprinkle the Parmesan-panko mixture evenly over the casserole and bake for an additional 10 minutes, until the topping is crisp and lightly browned.
12. Remove from the oven and let the casserole rest for 10 minutes before serving to allow the juices to redistribute.
A symphony of textures awaits: the chicken drumsticks emerge succulent and falling-off-the-bone tender, while the potatoes soak up the creamy, garlic-infused sauce, becoming luxuriously soft. Serve this casserole straight from the dish, garnished with extra thyme sprigs, alongside a crisp green salad to cut through the richness, or spoon it over crusty bread to savor every last drop of the savory juices.
Mustard Maple Glazed Chicken Drumstick Bake
Zesty yet sophisticated, this mustard maple glazed chicken drumstick bake transforms humble ingredients into an elegant weeknight feast. The sweet-tangy glaze caramelizes into a glossy, sticky coating while the chicken roasts to juicy perfection, filling your kitchen with an irresistible aroma that promises comfort and refinement in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 8 bone-in, skin-on chicken drumsticks
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 2 tbsp whole-grain mustard
– 2 tbsp extra virgin olive oil
– 4 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp freshly cracked black pepper
– 1 tbsp chopped fresh rosemary
Instructions
1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Pat the chicken drumsticks completely dry with paper towels to ensure crisp skin.
3. In a medium bowl, whisk together the pure maple syrup, Dijon mustard, whole-grain mustard, extra virgin olive oil, minced garlic, smoked paprika, kosher salt, and freshly cracked black pepper until smooth.
4. Tip: Let the glaze sit for 5 minutes to allow the flavors to meld while you prepare the chicken.
5. Arrange the drumsticks in a single layer on the prepared baking sheet, leaving space between each piece.
6. Brush half of the glaze generously over the drumsticks, coating all sides evenly.
7. Roast the chicken in the preheated oven for 25 minutes.
8. Remove the baking sheet from the oven and carefully brush the remaining glaze over the drumsticks.
9. Tip: Rotate the pan 180 degrees at this stage to promote even browning.
10. Sprinkle the chopped fresh rosemary evenly over the chicken.
11. Return the baking sheet to the oven and roast for an additional 20 minutes, or until the internal temperature reaches 165°F and the glaze is bubbling and caramelized.
12. Tip: For extra crispiness, broil on high for the final 2-3 minutes, watching closely to prevent burning.
13. Remove from the oven and let the chicken rest for 5 minutes before serving.
For serving, the drumsticks emerge with crackling-crisp skin giving way to impossibly tender, juicy meat beneath the sticky-sweet glaze. Flanked by roasted vegetables or atop a bed of creamy polenta, the bold sweet-savory balance makes this dish equally suited for casual family dinners or impromptu gatherings with friends.
Caribbean Jerk Chicken Drumstick Casserole
Tantalizing and aromatic, this Caribbean Jerk Chicken Drumstick Casserole brings the vibrant, sun-drenched flavors of the islands to your dinner table with effortless elegance. A harmonious blend of fiery spices, sweet tropical fruit, and tender chicken slow-baked to perfection, it’s a one-dish wonder that promises to transport your senses. Perfect for both weeknight dinners and festive gatherings, this recipe delivers complex taste with comforting simplicity.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
– 6 bone-in, skin-on chicken drumsticks
– 2 tablespoons of fragrant Caribbean jerk seasoning blend
– 1 tablespoon of rich extra virgin olive oil
– 1 large sweet yellow onion, thinly sliced
– 3 cloves of aromatic garlic, minced
– 1 red bell pepper, diced into ½-inch pieces
– 1 ripe mango, peeled and cut into 1-inch cubes
– 1 cup of unsweetened coconut milk
– 1 cup of low-sodium chicken broth
– 2 cups of long-grain white rice
– 2 tablespoons of freshly squeezed lime juice
– ¼ cup of finely chopped fresh cilantro
– 1 teaspoon of finely ground sea salt
– ½ teaspoon of freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Pat the chicken drumsticks completely dry with paper towels to ensure crisp skin, then rub them evenly with the Caribbean jerk seasoning blend.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the drumsticks for 4–5 minutes per side until the skin is golden brown and crispy; transfer them to the prepared baking dish.
5. In the same skillet, add the thinly sliced onion and sauté for 5 minutes until softened and translucent.
6. Stir in the minced garlic and diced red bell pepper, cooking for 3 more minutes until fragrant.
7. Add the mango cubes and cook for 2 minutes to lightly caramelize their edges.
8. Pour in the coconut milk and chicken broth, then bring the mixture to a gentle simmer for 5 minutes.
9. Stir in the white rice, lime juice, sea salt, and black pepper until fully combined.
10. Tip: For maximum flavor absorption, let the rice soak in the liquid for 2 minutes before baking.
11. Pour the rice mixture evenly around the drumsticks in the baking dish, ensuring the rice is submerged.
12. Cover the dish tightly with aluminum foil and bake for 45 minutes.
13. Remove the foil and bake uncovered for an additional 15 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
14. Tip: Check for doneness by inserting a fork into the thickest part of a drumstick; the juices should run clear.
15. Let the casserole rest for 10 minutes to allow the flavors to meld and the rice to set.
16. Tip: Resting prevents the rice from becoming gummy and ensures easier serving.
17. Garnish with freshly chopped cilantro just before serving.
18. Revel in the dish’s delightful contrasts: the chicken emerges fall-off-the-bone tender with a spicy, caramelized crust, while the rice absorbs every drop of the fragrant, coconut-infused sauce. For a stunning presentation, serve it family-style straight from the baking dish, accompanied by a crisp green salad or grilled plantains to balance the heat.
Savory Dijon and White Wine Chicken Drumstick Casserole
On brisk evenings when comfort beckons, this Dijon and white wine chicken drumstick casserole emerges as a sophisticated yet deeply satisfying one-pan wonder, marrying rustic charm with refined French-inspired flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 8 bone-in, skin-on chicken drumsticks
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, thinly sliced into half-moons
– 3 cloves garlic, minced
– 1 cup dry white wine, such as Sauvignon Blanc
– 1/4 cup smooth Dijon mustard
– 1 cup low-sodium chicken broth
– 1 teaspoon finely ground black pepper
– 1/2 teaspoon kosher salt
– 1 tablespoon fresh thyme leaves
– 1 pound baby Yukon Gold potatoes, halved
– 2 large carrots, peeled and cut into 1-inch chunks
Instructions
1. Preheat your oven to 375°F.
2. Pat the chicken drumsticks completely dry with paper towels to ensure crisp skin.
3. Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
4. Season the drumsticks evenly with the kosher salt and black pepper.
5. Place the drumsticks in the hot skillet, skin-side down, and sear undisturbed for 5–6 minutes until the skin is deeply golden and crisp.
6. Flip the drumsticks and sear the other side for 4 minutes, then transfer them to a plate.
7. Reduce the heat to medium and add the sliced onion to the skillet, cooking for 4 minutes until softened.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon for maximum flavor.
10. Whisk in the Dijon mustard until fully incorporated.
11. Stir in the chicken broth, fresh thyme leaves, halved potatoes, and carrot chunks.
12. Return the seared drumsticks to the skillet, nestling them among the vegetables.
13. Bring the liquid to a gentle simmer, then cover the skillet tightly with a lid or aluminum foil.
14. Transfer the skillet to the preheated oven and bake for 40 minutes.
15. Remove the cover and bake uncovered for an additional 10 minutes to reduce the sauce slightly.
16. Check that the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
Delightfully, the chicken emerges fall-off-the-bone tender, bathed in a velvety, tangy sauce that clings to each vegetable. Serve this elegant casserole directly from the skillet, garnished with extra thyme, alongside crusty bread to soak up every last drop of the luxurious pan juices.
Tandoori-spiced Chicken Drumstick Casserole
Culinary adventures often begin with a single aromatic whisper, and this Tandoori-spiced Chicken Drumstick Casserole delivers a symphony of bold flavors wrapped in comforting warmth. Imagine succulent chicken drumsticks, their skin crisped to perfection, nestled in a creamy, spiced sauce that melds the earthy heat of garam masala with the tangy brightness of yogurt. It’s a dish that transforms a humble casserole into an elegant centerpiece, perfect for both weeknight dinners and festive gatherings.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 8 bone-in, skin-on chicken drumsticks (about 3 pounds)
– 1 cup full-fat plain Greek yogurt, thick and creamy
– 2 tablespoons freshly squeezed lemon juice, bright and zesty
– 3 tablespoons tandoori masala spice blend, aromatic and vibrant
– 1 tablespoon garam masala, warm and earthy
– 1 teaspoon ground turmeric, golden and pungent
– 4 cloves garlic, finely minced
– 1-inch piece fresh ginger, peeled and grated
– 2 tablespoons extra virgin olive oil, rich and fruity
– 1 large yellow onion, thinly sliced
– 1 red bell pepper, seeded and diced
– 1 cup heavy cream, velvety and luxurious
– 1/2 cup chicken broth, savory and rich
– 1/4 cup chopped fresh cilantro, vibrant and herbaceous
– Kosher salt, to season
– Freshly ground black pepper, finely ground
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a thin layer of extra virgin olive oil.
2. Pat the chicken drumsticks dry with paper towels to ensure crisp skin, then season generously on all sides with kosher salt and freshly ground black pepper.
3. In a large bowl, whisk together the full-fat plain Greek yogurt, freshly squeezed lemon juice, tandoori masala spice blend, garam masala, ground turmeric, finely minced garlic, and grated fresh ginger until smooth and well combined.
4. Add the chicken drumsticks to the yogurt mixture, tossing to coat each piece evenly, then marinate at room temperature for 15 minutes to allow the flavors to penetrate.
5. Heat the remaining extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Sear the chicken drumsticks in the skillet, skin-side down first, for 4-5 minutes per side until golden brown and crisp, then transfer to the prepared baking dish.
7. In the same skillet, add the thinly sliced yellow onion and diced red bell pepper, sautéing over medium heat for 6-8 minutes until softened and lightly caramelized.
8. Stir in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the skillet to enrich the sauce, then bring to a gentle simmer for 3 minutes.
9. Pour the creamy vegetable mixture over the chicken drumsticks in the baking dish, ensuring they are mostly submerged.
10. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
11. Remove the foil and continue baking uncovered for an additional 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling and slightly thickened.
12. Garnish with chopped fresh cilantro just before serving.
You’ll find the chicken drumsticks tender and juicy, with the yogurt marinade creating a subtly tangy crust that locks in moisture. The sauce, infused with aromatic spices, offers a velvety texture that clings to each bite, while the caramelized vegetables add a sweet contrast. For a creative twist, serve this casserole over a bed of fragrant basmati rice or with warm naan bread to soak up every last drop of the rich, spiced sauce.
Conclusion
You’ve just discovered 21 delectable chicken drumstick casserole recipes perfect for cozy dinners. From creamy classics to bold new flavors, there’s a dish here to warm every heart and home. We’d love to hear which recipe becomes your family favorite—leave a comment below! Don’t forget to share this roundup on Pinterest to help other home cooks find their next comforting meal. Happy cooking!
