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Oven Baked Drumsticks

chicken drumsticks with onions and sumac

Hey everyone! Hope you are having a wonderful day.

How many of us have a preference when it comes to chicken? Dark or light meat? Baked or fried? Mine has always been juicy oven baked chicken breast but I decided to try something different the other day. So for dinner over the weekend, I decided to switch things up by baking some delicious drumsticks instead of the routine chicken breast. Boy, these were full of flavor and extremely juicy! I seasoned them with both Asian and Middle Eastern flavors; the result was fantastic. The sumac and onions add that Arabic touch while the coconut aminos and minced garlic adds some Asian flare. The next time you want a simple dinner idea; try these!


2 tbsp coconut aminos (or soy sauce)

2 tbsp balsamic vinaigrette

1 tbsp minced garlic

Salt & Pepper to taste

1 large onion sliced

2 tbsp sumac seasoning

1 tbsp butter or plant based butter (that’s what I use)

2-3 tbsp water

2 Tbsp garlic powder


  • Preheat oven to 350 degrees F.
  • In a 9 x 13 inch pan, lay the drumsticks down. Under the skin of the drumstick, add 1/4 tsp of “butter”.
  • In a small bowl, mix together the balsamic, coconut aminos and minced garlic.
  • Add the mixture over the chicken. Salt and pepper the chicken generously. Sprinkle with garlic powder too.
  • Scatter the sliced onions in between the drumsticks and on top as well. Sprinkle the sumac on top of the chicken and onions.
  • Add the water to the pan; it keeps the chicken moist. Bake in the oven for 1 hour 5  minutes till tender.
  • Take out and enjoy!

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