Cilantro Lime Chicken Drumsticks

Ingredients

• 2 Tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp cumin
• 1/2 tsp salt
• Freshly cracked pepper
• 2 limes
• 1/2 bunch cilantro
• 6 chicken drumsticks

Directions

1. In a bowl, stir together the olive oil, minced garlic, cumin, salt, and freshly cracked pepper, using about 10-15 turns of the grinder. Zest 1 of the limes with a zester, microplane, or fine cheese grater, then add about 1 tsp zest and 3 Tbsp juice to the bowl.
2. Strip the leaves from 1/4 bunch of cilantro and chop them finely. Stir the cilantro into the marinade until everything is evenly mixed. Set aside the remaining 1/4 bunch of cilantro for after the chicken bakes.
3. Transfer the marinade to a gallon-sized zip-top bag, then add the chicken drumsticks. Seal the bag well and gently work the marinade around the chicken so every piece gets coated. Chill for 30 minutes, or longer if you like, flipping the bag now and then so the marinade moves around.
4. When you’re ready to cook, heat the oven to 400 degrees. Arrange the chicken in a casserole dish in 1 layer, giving the pieces as much room as you can. Pour any marinade left in the bag over the top.
5. Bake for 40-45 minutes, spooning the pan juices over the chicken 1 or 2 times as it cooks. If you want extra color, switch on the broiler at the end and cook for 2-4 minutes, stopping when the chicken is browned to your liking. The final timing depends on the size of the drumsticks and how tightly they fit in the dish, so check with a meat thermometer and make sure the chicken reaches 160ºF.
6. Finish the chicken with fresh lime slices and additional chopped cilantro leaves.