Broiled Chicken Drumsticks

You would think I had learned my lesson last time after the broiler + butter = smoke detector sounding, but no.  I wiped it down, it looked much cleaner, thought it would be alright...beep beep beep beep beep!  At least it was only once this time lol.  Anyhow, this recipe is worth it, too.  This one is a slight adaptation from one of the "Easy Everyday Cooking" cards I talked about in previous posts.  A great alternative when you are craving juicy chicken drumsticks but don't want the mess and time (and fat) associated with deep-frying them.

Ingredients:

~3 lbs. chicken drumsticks (or other bone-in chicken pieces)
1/2 c. butter, softened
1/2 T. minced bottled garlic
~2 tsp. herbes de Provence
salt, to taste

Instructions:

1. Line a broiler pan with aluminum foil.  Place oven rack in lower third of oven and turn broiler on "hi".

2. Place chicken pieces on aluminum foil.

3. Combine butter, garlic, and herbes de Provence in a small bowl.  (I had to squish it together with my fingers because my butter wasn't as softened, which was fine, just messy :).

4. Spread butter mixture on top of chicken pieces as best you can.

5. Broil chicken, turning often (around every 5-10 minutes), for about 30 minutes total if you have smaller sized drumsticks, longer for large ones like I had (I think I went closer to 40 min. total).

6. Serve with desired side and enjoy!  (Pictured here are garlic and Gruyère stuffed mushrooms with the chicken.)