I read A LOT of food blogs. I love it. Searching for new recipes, learning new techniques, and stalking on people’s lives. I can’t get enough. And, let me tell you, there are TONS of food blogs out there. New ones popping up every single day. Blogs that have been around for years and I still haven’t found those gems. One of my favorite things is finding a new one that peaks my interest. I usually scroll through the home page and if even of the recipes make me perk up, I’m sold. I scan the About page to see who I’m
stalking reading about, and add it to my I-need-to-read-all-the-time too long of a list.
Jo Cooks was one of those blogs for me! Jo’s been around the food blog world a while and it shows. Her posts are always on point. Recipes beyond delicious. And photography is just plain fabulous. Some blogs I go to, scroll, and head on out. When I head over to Jo Cooks, I’m always there for a while. Each and every recipe catches my attention!
These Baked Garlic and Ginger Chicken Drumsticks are no exception. Whip up the marinade, let them sit while you’re at work, and stick them in the oven as soon as you get home. I LOVE having a meal plan! It seriously makes my day so much better. Thanks, Jo for this awesome recipe! I served my drumsticks with my Pan-Seared Baby Bok Choy but adding mashed or roasted potatoes to that plan doesn’t sound too shabby =) Enjoy!
- 2-3 pounds chicken drumsticks (I used 10 drumsticks)
- 8 cloves garlic
- 1 inch piece of ginger root, peeled (TIP: use a spoon to scrape/peel the ginger)
- ½ cup parsley, chopped
- ¼ cup soy sauce
- ¼ cup extra virgin olive oil
- Kosher salt and pepper, to taste
- Add all ingredients (except the drumsticks) to a blender or food processor and pulse a few times until garlic and ginger are a paste and the mixture emulsifies.
- Place the drumsticks in a large Ziploc bag and add the marinade over the chicken. Let it marinade in the refrigerator for 30 minutes and up to overnight.
- When ready to bake, preheat oven to 375 degrees.
- Place the chicken and all of the marinade in a 13x9 inch baking pan. Bake for 45 minutes or until chicken is cooked through and browned on the outside.