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Roasted Chicken Drumettes

Roasted Chicken

This is a super easy recipe for roasted chicken drumettes. (You can also use chicken breasts if you prefer.) These are always a hit at our house. Matter of fact, I’ve even had requests to bring them in for a school lunch.  There are never leftovers and the recipe always gets shared when folks try them the first time.


1 pack chicken drumettes (12)

2 Tbsp olive oil

2 tsp sugar

1 tsp salt

1 tsp garlic powder

¼ tsp black pepper

1/3 cup Pepper Ranch Bold & Spicy Beer Mustard


Rinse chicken w/cold water, pat dry

Stir together oil & next 4 ingredients in large bowl (or use a baggie). Add chicken, toss to coat.  Arrange chicken in a single layer on baking pan. (I line with foil).

Bake at 450 for 30-35 minutes.

Pour Bold & Spicy Beer Mustard in large bowl.  Carefully add hot chicken to mustard mixture, tossing to coat.  (A few at a time is easier) Drain & discard any fat from pan (or throw away tin foil).  Place chicken back on pan (I use new foil).

Bake at 450 for 8-10 more minutes or until done.