Crispy Oven Roasted Chicken Drumsticks

Oven Roasted Chicken Drumsticks

We all know I’m obsessed with roasting whole chickens 🙂

I’ve got two delicious recipes already on the blog:

But guess what’s even easier than roasting a whole chicken? Roasting chicken pieces!

Oven Roasted Drumsticks in a Large Baking Dish

Drumsticks are super easy because they’re already portioned up into easy to serve pieces. Plus, they have a really awesome skin to meat ratio, so you get some of that salty crispy skin in each and every bite.

They’re also one of the cheaper cuts, so if you time your shopping right, you can find drumsticks for less than $1 per pound. If you’re on a budget, roasting drumsticks is way cheaper than eating out. Yep, it even beats the dollar menu.

Oven Roasted Drumsticks with Extra Crispy Skin

The basic method for roasting chicken is:

  • Pat the chicken dry so you get the crispiest skin possible
  • Spread with a little oil to increase the crispiness even more
  • Season VERY generously with salt and pepper (seriously, this is important)
  • Roast on high heat to get nice golden skin & tender meat

That’s it! I swear, I like this type of crispy chicken just as much as fried chicken. It’s salty, savory, and super satisfying.

While the chicken is baking, you have plenty of time to chill and sip on a glass of wine, or prep a salad or side dish. Easy living at its finest.

Oven Roasted Crispy Chicken Drumsticks

Crispy Oven Roasted Drumsticks

No ratings yet
Prep5 mins
Cook1 hr
Total1 hr 5 mins
Servings: 4


  • 8 bone-in skin-on chicken drumsticks
  • Drizzle of grapeseed or olive oil
  • Kosher Salt
  • Ground black pepper, optional


  • Preheat the oven to 425 degrees Fahrenheit.
  • Pat the drumsticks dry with paper towels and place in a large rimmed Pyrex baking dish. Drizzle the drumsticks with a little oil, and use your hands to rub the oil all over each drumstick. Wash your hands thoroughly.
  • Sprinkle each drumstick with a liberal amount of kosher salt & ground black pepper (don’t skimp, the seasoning really makes these delicious!).
  • Place the drumsticks in the oven and let bake for about 1 hour, or until the skin is golden and crispy. If after 1 hour they are not quite crispy enough for your taste, you can cook them for another 15 minutes or so, or place them under the broiler to finish them. (My oven kind of sucks, so I cooked them 1h & 15min because I like things extra crispy)
  • Let cool, then serve.
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Goes great with Rosemary Manchego Red Potatoes and Winter Citrus Salad.

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Winter Citrus Salad

Vegan Winter Citrus Salad

Salads don’t have to be complicated.

Sometimes, in fact, the best salads are the simplest.

I know I’m guilty of overloading my salads. What will a little cheese hurt? Some nuts, some legumes, some olives, why not the whole kitchen sink?!

But if you’re able to exercise a little self-restraint, you might be surprised by the clean flavors of a simple salad.

The slightly bitter crunch of the lettuce, the zing and tastebud tickling tartness of fresh citrus, and the smooth and luscious texture of extra virgin olive oil. That’s all you really need!

Vegan Winter Citrus Salad in a Large White Bowl

Plus, simple salads are friendly to nearly any eater. They’re naturally gluten free, dairy free, nut free, soy free, vegan, and vegetarian. Amazing!

This winter citrus salad highlights three delicious citrus fruits: lemon, orange, and grapefruit. The ultimate trifecta.

Lemon and grapefruit give the salad and dressing a nice tart zing, while the natural sweetness of orange balances it out. Rather than dousing the salad in oil, I let the citrus flavors shine. This dressing is heavy on the citrus zest and juice, and light on the oil. And you won’t even miss it!

This light and bright salad goes great with a heavier main dish, like Oven Roasted Pork,  Creamy Potato Fennel Soup with Pancetta Croutons, or Seared Pork Chops with Mustard Pan Sauce.

Vegan Winter Citrus Salad with Baby Greens

Winter Citrus Salad

No ratings yet
Prep20 mins
Total20 mins
Servings: 4


  • Zest of 1/2 lemon
  • Juice of 1/2 lemon
  • Zest of 1/2 orange
  • Juice of 1/2 orange
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons minced parsley
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 1 additional large navel orange
  • 1 large ruby red grapefruit
  • 8 oz mixed baby greens


  • In a small bowl, whisk together the lemon zest and juice, orange zest and juice, dijon mustard, parsley, and olive oil. Season to taste with salt and pepper, and set aside for now.
  • Next, segment the orange. Here’s how it’s done: Cut off the top and bottom of the orange to expose the flesh. Put one of the cut sides down on the cutting board, then use your knife to slice off the skin and pith off the orange. You’ll do this in sections, by slicing off one section of the skin/pith with your knife, from top to bottom of the orange, following the curve of the orange, then rotating the orange and continuing slicing off the skin until all that’s left is a beautiful skinless & pithless orange.
  • Next, grab a paring knife & carefully slice each segment of fruit out from it’s papery membranes. To do this, slide your knife between the left and right membranes, releasing the fruit segment in one piece. As you cut out each segment, place it in a bowl for later. Continue until all the segments are cut out of the orange. Discard the remaining membrane.
  • Repeat this process with the grapefruit.
  • Divide the baby greens into 4 salad bowls, and divide the orange and grapefruit segments on top of each. Drizzle with salad dressing and enjoy.
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24 Hour Crockpot Bone Broth

Crockpot Bone Broth in Mason Jars

Lately, I’ve been seeing more and more clients with suspected gut hyperpermeability (aka “leaky gut”).

“Leaky gut” is a pretty trendy topic these days.

A quick google search brings up over 4 million hits on the topic!

Some people like to discount any trendy nutrition topic as a “fad”, much like they did for gluten sensitivity a few years ago. But I believe that where there’s smoke there’s fire, and searching for leaky gut IS so popular because it actually IS affecting a lot of people!

Let’s face it, our guts are a mess these days.

With the onslaught of antibiotics, low-fiber refined foods, preservatives & food additives, medications, stress, and low self-care lifestyles, we’ve got a recipe for disaster.

As we learn more and more about our microbiome (the bacteria that live in our gut), we’ve come to understand how our diet, medications, and lifestyle can affect the number and proportions of the bacteria in our gut. For a full recap of what factors affect your microbiome, and how to keep yours healthy, check out this article.

I’m not going into a full-fledged discussion of leaky gut in this article, but I’ll give you a short recap:

  • Basically, in a healthy digestive system, you chew your food & swallow it, and it enters the stomach where it is mashed into liquidy paste by your stomach muscles and hydrochloric acid.
  • Then, your stomach slowly releases small boluses of liquid food (known as chyme), into your small intestine. The small intestine is where your food is further broken down into its smallest components and then absorbed across the cells of the small intestine and into the bloodstream.
  • In a healthy small intestine, the cells that make up the lining of the intestine (called enterocytes), are tightly packed next to each other. There isn’t any room for anything to squeeze through the cracks. In order for food to be absorbed, it has to go through the enterocytes first. This allows the small intestine to control what gets absorbed, and make sure it’s mostly absorbing completely digested food particles.
  • In contrast, in a person with leaky gut, the enterocytes are NOT squeezed tightly together. Instead, they have gaps in-between them, and undigested food particles can “leak” through these cracks directly into your bloodstream.
  • When this happens, your immune system freaks out and detects the food particles as invaders. It launches a full blown attack on these “unfriendly” food particles, causing inflammatory symptoms in the body (ouch!).

Leaky gut can be caused by many things, but it’s especially common when people have SIBO- small intestinal bacterial overgrowth. In SIBO, healthy gut bacteria that are normally supposed to be in your colon, have made their way backward up the digestive tract and colonized the small intestine. That’s bad news bears!

SIBO kicks off a whole host of digestive issues, especially extreme bloating after meals, and begins a cascade of inflammation that can lead to leaky gut.

Once leaky gut is in play, people feel even WORSE because their immune system then starts reacting to almost everything they eat!

For many people, eradicating the SIBO with antibiotics & then reinoculating with probiotics is the best way to “reset” the gut & start w. a clean slate. Then, once the trigger causing the leaky gut is removed, you can start healing the gut tissue.

There are lots of things you can do to “heal your gut”, including taking supplements like l-glutamine, zinc carnosine, phosphatidylcholine, and butyrate, and eating foods rich in collagen, like bone broth. 

Bone broth is basically just regular broth that is simmered for an extra long time.

Like, at least 8 hours, and ideally a full 24. The easiest way to do this, by far, is with the crockpot. Just throw everything in there, set it, and forget it. No need to worry about keeping a burner on overnight, just leave the thing plugged in and enjoy how awesome your house smells.

There are a few tricks to delicious tasting bone broth:

  • Roast those bones!! Skipping this step is a recipe for mild, “off” tasting broth. Roasting the bones brings out a delicious depth of flavor you can’t get any other way. The easiest way to do this is to just use a roasted chicken carcass. Enjoy all the meat and skin for dinner, then put the remaining skeleton into the crockpot & simmer overnight. You’ll wake up the next day with some delicious nourishing broth to sip on.
  • Add a splash of vinegar. Upping the acidity levels in the broth can help leach more of the minerals out of the bones and into the broth for your enjoyment.
  • Use aromatics. You can totally make a plain bone broth without any vegetables or herbs, but the results are a little one-note. Of course, if you are currently suffering from food sensitivities, plain might be the best way to go, but if you’re just making broth to enjoy as a warming and nutritious beverage, by all means, flavor it up! I usually use the traditional broth seasonings: onion, carrot, celery, bay leaf, salt, and pepper, but you can totally get creative here.
  • Go low and slow. Simmering your broth on too high of heat can denature some of the collagen proteins and make it less likely to gel when cooled. The better philosophy is to cook it low and slow for a long time to get the highest quality broth.

The end product is a savory warming beverage you can enjoy as a coffee or tea substitute.

It’s like drinking a mug of warm chicken soup without any of the chunky pieces!

By simmering the broth for hours and hours, you basically break down the bone and cartilage so that the minerals and proteins are now in the broth. No joke, the bones should be soft enough to crumble between your fingers by the end of the cooking time.

Bone broth gives you a nice serving of all the bone minerals, like calcium, phosphorus, magnesium, sulfur, fluoride, sodium, and potassium, and some unique proteins from the cartilage, like chondroitin, keratin sulfate, and hyaluronic acid. While there haven’t been any actual research studies on the health benefits of bone broth, it’s such a traditionally nourishing food (we’ve been making broth/soup for thousands of years), that I don’t see anything wrong with trying it out and seeing how you feel! I personally believe it’s a delicious and nutritious beverage option that can be a great addition to your diet.


Warm Crockpot Bone Broth in a Mug

24 Hour Crockpot Bone Broth

No ratings yet
Prep5 mins
Cook1 d
Total1 d 5 mins
Servings: 1 crockpot full


  • 1 leftover roasted chicken carcass
  • 2 tablespoons apple cider vinegar
  • 1 organic yellow onion, halved, peels left on
  • 2 carrots, cut into thirds
  • 2 stalks celery, cut into thirds
  • 2 dried bay leaves
  • Generous sprinkle of black peppercorns
  • Generous sprinkle of rock salt
  • Water to cover


  • Place the roasted chicken carcass in the body of a large electric slow cooker. Add the apple cider vinegar, onion, carrots, celery, bay leaves, peppercorns, and salt. Pour water over the top to cover the chicken.
  • Cover with the lid and cook on low for 24 hours, or until the bones of the chicken crumble when pressed between your fingers. When it’s done cooking, ladle the broth through a cheesecloth or fine mesh strainer to remove the solids. Let cool slightly, then store in lidded mason jars in the fridge for up to 3 days. Enjoy as a warming beverage in the morning instead of coffee, or as an afternoon pick me up.
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