I love fresh dill. Just the smell makes my mouth water and I begin to think of all of the wonderful things I can do with it. I can use it to make homemade ranch dip, and of course pickles, and as I found out from this recipe, it also pairs nicely with chicken. To start, I marinated the chicken drumsticks in a quick marinade of olive oil, fresh dill, red wine vinegar, salt and fresh cracked pepper. I then roasted the drumsticks in the oven until the skin was golden brown and crispy. The smell coming from the kitchen was almost as good as the first juicy bite.
I used chicken drumsticks in this recipe because they were on sale at my local grocery store. You could also substitute chicken thighs or even a whole fryer chicken cut into 8 pieces so you can get a little bit of dark and white meat.
Note: You need to marinate this chicken for at least 2 hours, be sure to plan accordingly.
In a large bowl whisk together olive oil, dill, red wine vinegar, kosher salt and fresh cracked pepper.
Add chicken to bowl and toss to coat. Cover and marinate for at least 2 hours or overnight. As with most marinades, the longer the better :)
Preheat oven to 375 degrees.
Place marinated chicken in a glass baking dish. Pour any remaining marinade over the top. Bake in the preheated oven for 30-45 minutes or until chicken is cooked through. Turn on the broiler for 2-3 minutes or until the skin turns golden brown.
Transfer to a serving platter and garnish with a few fresh dill sprigs, if desired. Serve.
Served with Simple Roasted Red Potatoes and some freshly steamed asparagus, this makes a perfect spring meal. Enjoy!