Reviewed: Dec. 10, 2009

I added a few more spices to the chicken (dash of ground sage and paprika), and used onion and garlic powders instead of fresh. The chicken turned out AMAZING! This is by far the most delicious way I've baked chicken. The aluminum foil is a great idea, as it really allows the spices to infuse into the drumsticks. I would probably take the foil off the chicken 5-10 minutes earlier in the future because I like my drumsticks a little crispier, but they were still fabulous. Also, I used kosher drumsticks, which I have found to be juicier. Great recipe, and I will definitely be making this again soon!!

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13 users found this review helpful

Reviewer:

Mollie

Cooking Level: Intermediate

Living In: Stoughton, Massachusetts, USA

Reviewed: Aug. 14, 2009

I am cooking this for the second time now, so I feel obligated to say this is a great recipe.

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4 users found this review helpful

Reviewer:

bestcookintheworld

Reviewed: May 3, 2009

Perfect recipe! Easy to do. Even I didn't mess it up! It was really great

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1 user found this review helpful

Reviewer:

scrouielouie

Reviewed: Feb. 22, 2009

This was really a tasty, healthy chicken dish. I made a few changes... slicing the onion into half rings instead. (purely for looks) Also, I added fresh spinach at the same time I added the onions... I tossed them on the chicken- delicious!!!!

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1 user found this review helpful

Reviewer:

Celestial LeFave

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Dec. 3, 2008

I will not make this again. The taste was just ok but the appearance was not at all appealing. I cut the s/p to 1 tsp each. After 40 min at 390 degrees, the chicken was still very red. Same thing after another 20 min. I turned the heat to 425 and baked another 30 minutes. My husband said he would not want it again and he loves chicken.

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1 user found this review helpful

Reviewer:

Carol2008

Cooking Level: Intermediate

Home Town: Bloomington, Illinois, USA

Reviewed: Nov. 19, 2008

I gave this three stars. Needs to cook longer than suggested. I used less salt and pepper than called for and I sauted the onions and garlic before adding it to the chicken. I like the allspice flavor with the chicken. It's good, but needs more flavor. I will make some changes if I cook this again.

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1 user found this review helpful

Reviewer:

stephcooks

Reviewed: Mar. 17, 2008

This was a very delicious recipe with some nice kick to it! I only used half the called for amount for the salt and pepper. I put the S/P and allspice into a bag and shook the chicken in it, to coat. I also sauteed the onions and garlic for a few minutes before adding it to the chicken.

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15 users found this review helpful

Reviewer:

gengi

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 31, 2008

My family really enjoyed this chicken.

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3 users found this review helpful

Reviewer:

carlyandpaul

Reviewed: Jul. 29, 2007

This simple recipe makes fantastic drumsticks. I couldn't help but to tamper with the seasonings by using salt, pepper, poultry seasoning, garlic powder, and paprika after removing the skin. Next time I will sauté the onions and garlic a bit before adding them.

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8 users found this review helpful

Reviewer:

_BEATRICE_

Cooking Level: Intermediate

Reviewed: Jul. 12, 2007

The chicken was tender and juicy, but there was way too much salt and pepper. I would decrease the salt/pepper by half. I also included some asparagus in with the chicken during the last 5 minutes, and it turned out great. Cleanup was a breeze.

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3 users found this review helpful