A quick, easy, and economical meal. Crispy on the outside and juicy on the inside, these drumsticks are full of flavor.

Watch the Video Tutorial Here:

Chicken drumsticks are inexpensive, they feed a crowd, and are so easy to make. Marinate them overnight for maximum flavor or, make them when you don’t have too much time and need a healthy meal on the table.

I love to make a side of cumin flavored rice to serve alongside the chicken drumsticks. It’s great for soaking up those juices on the bottom of the pan and compliment the chicken so well.

When it comes to making rice, I cannot live without my rice cooker! It’s less about saving time and more about the convenience of it. I love the fact that it is super easy to clean, doesn’t take up valuable stovetop space, the rice comes out perfect every time, and I don’t have to worry about washing another pot.

This is the exact brand that I’ve been using for the past almost 10 years. (not sponsored) The link is from my Amazon Affiliate and I earn a small commission from each purchase. Thank you for supporting my work!

How to make the Cumin Rice using the rice cooker:

Place the rice in a large bowl and rinse with cool water 4-5 times or until the water runs clear.

Cover with cool water and set aside to soak for 15 minutes.

Add the chopped onion to the bowl of a rice cooker along with the oil and a pinch of salt.

Turn the rice cooker on “Flash cook” and close the top. Cook until the onions are soft and golden. About 15 minutes. Intermittently turn the machine off and press “flash rice” about 2 times so that the higher cooking temperature is maintained.

Add the cumin seeds along with the garlic and warm through 20 seconds.

Drain the water from the rice and add it to the rice cooker.

Add 3 teaspoons of salt and 3 cups of water or broth.

Mix with a spatula.

Press the “rice” button and close the top.

Once it is ready the machine will beep. Fluff the rice and serve.

For the complete recipe click right HERE.

Notes: Feel free to leave out the cumin seeds and add a can of chickpeas instead. Or, make Mediterranean rice pilaf.

To make the drumsticks you will need:

12-15 chicken drumsticks

1 onion, thinly sliced into rounds or half-moons

Salt and black pepper, to taste

The spices:

2 tablespoons dried oregano
2 and ½ teaspoons ground coriander
2 teaspoons sweet paprika
2 teaspoons ground cumin
2 teaspoons sumac
½ teaspoon crushed red pepper flakes, optional

The Marinade:

¼ cup olive oil
¼ cup fresh lemon juice
2-3 tablespoons Balsamic vinegar
2 tablespoons honey
7-8 garlic cloves, grated

Instructions:

Preheat the oven to 450°F, 230 °C.

Place the chicken drumsticks in a baking pan. Pat them dry with paper towels.

Combine all of the marinade ingredients in a bowl and whisk them together. Pour over the chicken and toss to coat on all sides.

Combine the spices and mix them together. Sprinkle them over the chicken and season both sides with salt and black pepper. Toss to coat.

Arrange the onion slices in between the chicken drumsticks.

Bake on the center rack for 45 minutes-1 hour. Keep an eye on it as ovens vary.

Take the pan out of the oven and baste the chicken drumsticks with the juices.

Return the pan to the oven and turn the broiler element on. Broil for about 5 minutes or until the skin is crispy. Keep a watchful eye on it so that it doesn’t burn.

Serve with salad, tzatziki, and cumin rice pilaf.