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buttermilk chicken drumsticks |

garlicky harissa and buttermilk roasted chicken drumsticks

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  • Author: Nyssa Tanner
  • Total Time: 40 minutes
  • Yield: about 4 servings 1x


easy to make, crispy skin, juicy meat, lots of flavor, these chicken drumsticks will check off all all your boxes for a tasty weeknight dinner


  • about 2 lbs chicken drumsticks (68 pieces)
  • 3/4 cup buttermilk
  • 2 cloves crushed garlic
  • 1 tbs dijon mustard
  • 1 tsp aleppo pepper or 1/2 tsp crushed dried chili flakes (aleppo pepper tends to be less spicy)
  • 1 tsp harissa paste (a north african and middle eastern aromatic chili paste, can be substituted with regular hot sauce and maybe a dash of ground cumin)
  • 3 tbs lemon juice
  • 1 tbs salt
  • a few healthy grinds of black pepper
  • fresh parsley
  • green onions


  1. mix drumsticks and all marinade ingredients together well and refrigerate for 6-8 hours. (if you’re in a rush and don’t have that much time you can add a little more of everything except the buttermilk to speed up your flavor infusing process).
  2. when you’re ready to cook preheat oven to 400 degrees.
  3. remove drumsticks from marinade and pat dry with paper towels. place on a baking sheet covered with parchment paper, season with black pepper, and cover with aluminum foil.
  4. bake for 30 minutes or until the juices from your chicken run clear.
  5. once chicken is fully cooked broil on medium or high for just a few minutes to brown and crispen skin. you’ve come this far! keep a close eye on things so it doesn’t burn.
  6. remove from oven and sprinkle with a little coarse ground sea salt, fresh parsley and green onion if desired.
  7. serve with a big salad, cous cous, or really anything that makes you happy!
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Category: chicken