Easy Chicken Drumsticks With Lemon-Pepper Marinade

Sometimes the simplest combinations are the best. Take the trio of lemon, oregano, and pepper -- items you probably have in the kitchen right now. Mix them up into a marinade for chicken drumsticks and let them do their thing on any part of the chicken, but kids love drumsticks.

Roasting is a great way to cook these, but feel free to grill them in the warmer months. Serve with roasted veggies or a nice big garden salad.

CHICKEN DRUMSTICKS LEMON-PEPPER MARINADE
Makes 4 servings

¼ cup extra-virgin olive oil (I prefer the Lucini brand.)
Grated zest of 1 lemon
¼ cup fresh lemon juice
2 tsp. dried oregano
½ tsp. salt
½ tsp. coarsely ground black peppercorns (preferably whole peppercorns cracked in a mortar, but butcher-grind peppercorns will do)

Mix the oil, lemon zest and juice, oregano, salt and pepper in a self-sealing plastic bag. Add chicken drumsticks, close the bag, and turn the bag to coat the drumsticks with the marinade. Refrigerate for at least 30 minutes or up to 2 hours.

Position a rack in the center of the oven and preheat the oven to 400 degrees F.

Arrange the drumsticks so they do not touch each other on the baking sheet. Pour the marinade on top and roast for 30 minutes. Turn the drumsticks and roast until they show no sign of pink when pierced at the bone with the tip of a sharp knife, about 25 minutes.