Name: Baked Chicken Drumsticks with Herbes de Provence and Sun-Dried Tomatoes
Total time: 2 h 30 min
Ingredients: 3 pounds chicken drumsticks; ⅓ cup sliced oil-packed sun-dried tomatoes; ¼ cup extra-virgin olive oil; ¼ cup dry white wine; 5 garlic cloves , minced; 4 teaspoons herbes de Provence; 2½ teaspoons kosher salt; 3 anchovy fillets , rinsed and minced; 1 teaspoon pepper; 1 teaspoon granulated garlic; ¼ cup water; 2 teaspoons cornstarch; 2 tablespoons unsalted butter; 2 tablespoons chopped fresh parsley

Why This Recipe Works

For a deeply flavorful, satisfying weeknight dinner, we started the night before. We tossed chicken drumsticks, an affordable and forgiving cut, in a pantry-friendly, ultraflavorful marinade that featured powerhouse ingredients including sun- dried tomatoes, herbes de Provence, anchovies, and garlic. Then we roasted the drumsticks, transferred them to a platter, and whisked a slurry of cornstarch and water into the drippings in the pan to create a full-bodied sauce.

Before You Begin

Depending on their size, you'll need anywhere from eight to 12 drumsticks to yield the 3 pounds called for here. We like to serve these saucy drumsticks with crusty bread, mashed potatoes, or rice.

Instructions

for the chicken

Toss all ingredients together in large bowl. Cover and refrigerate for at least 1 hour or up to 24 hours.

Adjust oven rack to middle position and heat oven to 400 degrees. Place drumsticks in single layer in 12-inch ovensafe skillet. Pour any remaining marinade in bowl over chicken. Bake until chicken registers at least 185 degrees, about 55 minutes.

for the sauce

Transfer chicken to shallow platter, leaving pan juices behind. Whisk water and cornstarch together in small bowl; whisk cornstarch slurry into pan juices. Bring pan-juice mixture to simmer over medium heat, scraping up any browned bits. Simmer until thickened, about 2 minutes.

Off heat, whisk in butter until incorporated, about 1 minute. Whisk in parsley. Spoon sauce over chicken and serve.