Drumsticks with pesto

Adapted from https://gemini.google.com/share/47493b23d210

Servings: 3

INGREDIENTS

Chicken drumsticks: 2 to 2.5 lbs (about 6–8 legs)
Basil pesto: ½ cup (homemade or jarred)
Olive oil: 1 tbsp
Garlic powder: ½ tsp
Kosher salt & black pepper: To taste
Lemon: 1, cut into wedges (optional, for serving)

STEPS

OVEN:

1) Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment paper, or place a wire rack on top of the sheet for maximum airflow.

2) Pat the drumsticks completely dry with paper towels. Toss them in a large bowl with 1 tbsp olive oil, garlic powder, salt, and pepper.

3) Add 3 to 4 tablespoons of pesto to the chicken and rub it under and over the skin until thoroughly coated. Keep the remaining pesto separate for finishing.

4) Arrange the legs on the sheet with space between them. Roast for 35 to 40 minutes, flipping halfway through, until an instant-read thermometer reads at least 175°F near the bone (dark meat gets tender at higher temperatures).

5) Remove from the oven, brush with the remaining fresh pesto while hot, and squeeze fresh lemon juice over the top before serving.

GRILL:

1) Pat drumsticks dry. Toss with 1 tbsp olive oil, ½ tsp garlic powder, salt, and pepper. Hold off on applying the pesto just yet.

2) Place drumsticks on the cool, indirect side of the grill. Cover and cook for 25 to 30 minutes, flipping once, until internal temperature reaches ~160°F.

3) Generously brush all sides with 3–4 tbsp of pesto. Move drumsticks to the direct-heat side for 3 to 5 minutes, turning frequently, to create a light char and crisp up the skin until internal temp hits 175°F–180°F.

4) Remove from the grill, brush with a fresh coat of pesto while hot, and let rest for 5 minutes. Serve with fresh lemon wedges.