Skillet-Roasted Chicken Drumsticks with Gremolata and Toasted Hazelnuts

Succulent, crisp-skinned chicken drumsticks pan-seared and finished in the oven, brightened with a zesty herb-lemon gremolata and finished with the earthy, toasted crunch of chopped hazelnuts.

Prep: 15 min · Cook: 40 min · Yield: 4 · Method: Oven

Ingredients

• 8 count chicken drumsticks
• 0.25 cup hazelnuts
• 2 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 cup parsley
• 1 count lemon
• 1 clove garlic

Cooking instructions

1. Preheat your oven to 400°F. Pat the chicken drumsticks dry with paper towels to ensure the skin crisps properly. — 400°F
2. Season the chicken drumsticks evenly with salt and black pepper.
3. In an oven-safe skillet over medium-high heat, add the olive oil. Once shimmering, add the chicken drumsticks skin-side down and sear until deep golden brown, about 5 minutes per side. (about 10 min)
4. Transfer the skillet to the preheated oven and roast until the internal temperature reaches 175°F at the thickest part of the meat, ensuring it pulls away easily from the bone. (about 30 min) — 400°F
5. While the chicken roasts, finely mince the parsley and the garlic. Zest the lemon. Chop the hazelnuts and toast them in a small dry pan over medium heat until fragrant, about 3 minutes. (about 3 min)
6. In a small bowl, toss together the minced parsley, garlic, lemon zest, and toasted hazelnuts to create the gremolata.
7. Remove the chicken from the oven, let it rest for 5 minutes, then sprinkle the gremolata over the top just before serving. (about 5 min)