Ooohhh … what a nice recipe for drumsticks. I remember growing up and taking the drumstick in my hand and just chewing on it. It was a little messy and more cave-man like but Â no utensils to clean.
These “Fine Chicken” drumsticks will be coated in a marinade and baked. Very easy and very tasty.
I served them with a new brussel sprouts recipe that was also easy but made the sprouts more palatable to me. I’m not a big fan of sprouts — normally. The sprouts are cut in half and baked.
They came out nice and crispy.
Ready for a couple of easy paleo recipes?
- 10Â drumsticks (I used 7 as that’s what came in my package)
- 2Â large shallots, minced
- 3 onions or scallions, thinly sliced
- 3Â tablespoons red wine vinegar (original recipe calls for sherry vinegar)
- 3Â tablespoons olive oil (instead of coconut or avocado)
- 1Â tablespoon liquid aminos (instead of coconut aminos)
- 1Â tablespoon fish sauce
- Kosher salt
- Freshly ground pepper
- Mix the shallots, onions, vinegar, oil, aminos, salt (2 large pinches), fish sauce, and pepper in a large bowl.
- Add the drumsticks on top and coat the chicken in the marinade.
- Allow the chicken to marinate in the fridge for 2-4 hours.
- When youâ€™re ready to bake them, preheat the oven to 375 F on convection bake or 400 F non-convection. Arrange the chicken in an oven-safe baking dish and put it in the oven.
- Bake the chicken for 40-45 minutes and turn the pieces over halfway through the cooking time.
Pretty simple, no?
Here’s the recipe for the Paleo Crispy Brussel Sprouts …
- 20 brussel sprouts, cut in half
- 1 1/2 Tbsp. Olive Oil
- Sea Salt
- Ground Pepper
- Preheat oven to 400F.
- Cut the brussel sprouts in half and place in a medium sized bowl .
- Drizzle with olive oil and add a few dashes of salt and pepper.
- Mix the brussel sprouts in the oil to ensure they are evenly coated.
- Put the brussel sprouts on a baking sheet and make sure they are evenly spaced then place the baking sheet in the middle rack of your oven.
- Â Bake for 8 minutes, stir the brussel sprouts around the pan, and bake for another 7 minutes. Make sure to watch so you don’t burn them.
The brussel sprouts recipe was one that I had a good laugh with asÂ Paleo CupboardÂ ended her instructions with “Â Enjoy brussel sprouts for the first time in your life. Send me thank you letters and praise.” I just found that so funny and was glad she ended her instructions in a fun and light note.
Because we had cucumbers and tomatoes in the fridge, I sliced them into large pieces, added a small bit of olive oil and basil then tossed it all together. I enjoyed the combination of these three for dinner.