Mustard and Lemon Oven Baked Chicken Drumsticks
8-12 chicken drumsticks
1 cup of mayonnaise
6 tablespoons of brown spicy mustard
Zest and juice of one lemon
1 ½ cups of Italian-seasoned breadcrumbs
Preheat your oven to 350°F. Have your breadcrumbs ready in a shallow bowl. Remove each drumstick from the bag, shake off excess marinade and dredge in breadcrumbs until fully coated.
Line up the drumsticks in a 9-by-13-inch baking dish. Bake until golden brown and cooked through, about 40-50 minutes. This dish is great served with mashed (or smashed) potatoes and a veggie like peas or carrots (see my recipe for Vermont Maple Glazed Carrots).
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