Maple Dijon Chicken Drumsticks
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 450°F (230°C). In a bowl, whisk together Dijon, maple syrup, vinegar, salt and pepper, and rosemary.
Pat the chicken drumsticks dry between paper towels. In a large bowl or freezer bag, toss drumsticks with half the maple Dijon sauce.
Spray a cooking sheet lined with tin foil with cooking spray. Arrange chicken pieces in a single layer. Bake chicken for 40 minutes, or until a meat thermometer reads 165°F (74°C). Part-way through baking, turn and brush drumsticks with remaining maple Dijon sauce.
Let the drumsticks rest for 5 minutes before serving. Garnish with fresh rosemary.