Lemon-Pepper Drummers

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An hour ago I was staring at a pack of drumsticks and dreaded the thought of frying them in this Georgia heat. I knew Rachel Ray would have something up her 30 minute meal sleeve and this is what I found. I always have these ingredients on hand so making it just as your recipe describes was not a problem. Delicious!! I will definitely be making this on a regular.

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These drummers are delicious as written and easy to customize. I love them with fresh thyme (sauteed with the garlic instead of the parsley, for example. I never garnish it. I do season them with different salted seasoning mixes (greek or adobo for example and let it marinate for a few hours.Sometimes I omit the pepper and use lime instead of lemons. Watch the amount of lime or lemon juice though. On one occasion one particular lime had a lot of juice and it was a little too much. I now sometimes omit it altogether and only use the zest. Last night I steamed some baby brocolli (al dente and combined it with the chicken at the last minute. It was awesome. Thanks Rachel!

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This was absolutely delish!! My children couldn't get enough. The only thing I would change, is make a double batch. I love that it's really easy too. :

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This was VERY GOOD! Another great recipe for my recipe book.

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I love Chicken and this was a quick and tasty dish to make. I would recommend easing up a bit on the amount of Lemon juice, because that can take over on the flavor factor. But great combination of flavors. This is a keeper.

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What a simple tasty dish!! Cooked with some fresh white corn and yummy!! Someone needs to invent a garlic peeler for whole cloves. Hardest part of recipe is peeling garlic.

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Loved the sauce! I don't usually like cooking chicken because it ends up so dry, but this chicken was so juicy!

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I'm making this again for dinner tonight, perfect for a week night meal. It is so quick and simple and minus the chicken, I always have these ingredients on hand. The sauce is super flavorful and it makes enough to drizzles over potatoes and veggies, which I serve along with the chicken.

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This is nice and easy, but a couple of criticisms: the chicken could be cooked for a bit less time, mine were at a nice 165F after browning and about 14 minutes covered. Second, 6 cloves of garlic is way, way too much. One large or two small cloves should do it. I also deglazed the pan with a little white wine after I added the garlic and pepper.

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Loved it! Even my son goes mmmmm what's your secret ingredient? I used limes for the juice because I didn't have lemons at the moment. And it still came out great! Very easy and quick.