Lemony Drumsticks with Stuffing

Browned chicken drumsticks get topped with brown sugar and thin lemon slices, then bake until the sugar caramelizes into a sticky, citrusy glaze. Cornbread stuffing, brightened with lemon juice and zest, bakes right alongside in the same dish.

Browning the drumsticks first builds a golden crust and renders some of the fat, which becomes the pan drippings you baste with later. The brown sugar melts over the lemon slices during the first 15 minutes and creates a sweet-tart glaze that clings to the skin.

The stuffing goes in for the second half of baking, soaking up those lemony pan drippings while it crisps on top. One dish, one oven, and dinner is done.

Kitchen Tips

• Grate the lemon zest before cutting the fruit. It’s nearly impossible to zest a squeezed lemon half.
• Baste the drumsticks with pan drippings when you add the stuffing. That glazes them one more time and keeps the skin from drying out.
• Mound the stuffing rather than spreading it flat. A mound crisps on the outside and stays moist in the center.
• Use small drumsticks so they cook through in the 30-minute total bake time.

Variations

• Swap cornbread stuffing for herb-seasoned stuffing for a more traditional flavor.
• Add a teaspoon of Dijon mustard to the brown sugar topping for a tangy-sweet crust.
• Use chicken thighs instead of drumsticks for juicier, more forgiving dark meat.