Mustard-Roasted Chicken Drums

Paleo | Whole30 | Gluten-Free | Nut-Free

Tangy, salty, and otherwise flavorful recipes like this prove that you don’t need to feel deprived when you’re eating well or doing a Whole30. Nor do you have to plan your meals far ahead of time. Chances are, you’ve already got these ingredients stocked in your pantry. The marinade I use here works well with any cut of chicken, but also salmon, so don’t hesitate to play around with it.

Serves 4 to 6

• 2 pounds bone-in, skin-on chicken drumsticks
• ⅔ cup ghee or salted butter, melted (see Note)
• ½ cup grated sweet onion (about ½ medium)
• ¼ cup Dijon mustard
• 2 teaspoons salt
• 1 teaspoon chopped fresh thyme

In a 1-gallon zip-top plastic bag or large bowl, combine the chicken, melted ghee, onion, mustard, salt, and thyme. Set aside to marinate at room temperature for 1 hour.

Preheat the oven to 425°F.

Arrange the marinated drumsticks on a broiler pan. Pour any remaining marinade over the chicken. (It’s okay if the ghee solidified slightly during the marinating process.)

Bake for 35 minutes, or until the chicken reaches an internal temperature of 165°F. Let rest for 5 minutes prior to serving.

Note If you’re doing a Whole30, make sure to use ghee instead of butter.