Crispy Lemon Pepper Drumsticks with Coleslaw

• 55 min total
• 15 min hands-on
• Serves 4
• 600 kcal
• 45 g protein

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Ingredients

• 3 lb chicken drumsticks, about 10
• 2 lemons
• 2 tsp baking powder, aluminum-free
• 1 tsp garlic powder
• 2 tsp black pepper, coarsely ground
• 2 tbsp butter
• 14 oz coleslaw mix
• ⅓ cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp granulated sugar
• salt

Method

1. Heat the oven to 425°F (220°C) with a rack in the upper-middle position. Line a rimmed baking sheet with foil and set an oven-safe wire rack on it if you have one (otherwise use parchment and turn the drumsticks halfway).
2. Pat the drumsticks very dry with paper towels. Dry skin is crisp skin. Finely grate the zest of both lemons into a large bowl and stir in the baking powder, garlic powder, 1½ tsp salt and 1 tsp of the black pepper. Add the drumsticks and toss until evenly coated.
3. Arrange the drumsticks on the rack with space between them. Bake 40–45 minutes, turning once halfway, until the skin is deep golden and crisp and an instant-read thermometer in the thickest part (not touching the bone) reads at least 165°F (74°C). Drumsticks are most tender at 175–185°F (80–85°C), so a little extra time is fine.
4. While they bake, make the slaw: in a large bowl, whisk the mayonnaise, vinegar, sugar, the juice of half a lemon, ¼ tsp salt and a pinch of the pepper. Add the coleslaw mix, toss well and refrigerate until dinner.
5. Put the butter in a large heatproof bowl with the juice of 1 lemon and the remaining black pepper. Add the hot drumsticks and toss until the butter melts and coats them. Serve with the slaw and the last lemon half cut into wedges.

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