Rosemary and Garlic Bacon Wrapped Chicken Drumsticks
I made these on Thanksgiving and I’ve received multiple demanding requests since to put the recipe up already! So here you are.. delicious, melt in your mouth, bacon wrapped drumsticks! The bacon practically fuses to the chicken, so when you take a bite the bacon stays on the drumstick instead of unraveling. I apologize to my vegetarian followers, but this post is for the bacon lovers!
6 chicken drumsticks, skin removed
6 strips of thick cut bacon
1 Tbs of fresh rosemary leaves, minced
5-6 garlic cloves, minced
Line a large baking pan with foil and preheat the oven to 350 degrees F.
Start by removing the skin from the chicken drumsticks. We are adding bacon to them after all so you want to remove the fat you can!
Next sprinkle on minced garlic and rosemary, turn over, and season other side as well.
Now to mummify them in bacon!
Starting at the end of the drumstick, pinch one end of the bacon strip around the bone, and tightly wrap it around the entire piece. Place it in the baking pan and repeat with remaining drumsticks.
Once you’re finished, sprinkle any remaining minced garlic and a few rosemary leaves and place in the oven.
Bake for 1 hour. I know.. I know, it’s torture to smell these delicious bad boys for an entire hour, but it’s worth it! You want the bacon to really cook onto the chicken.
Remove from the oven and let them cool for a few minutes before serving. I paired ours with lemon and garlic brown rice!
And they’re Punk approved!