These blood orange and ginger chicken drumsticks come together so easily, but look like a real show stopper. This recipe is great to serve to company or for when you want a little more excitement in your week night dinner rotation. A mix of blood oranges, ginger, and thyme gives it a zesty, tang that will leave you wanting seconds.
Preheat oven to 425 degrees and prepare a sheet pan by lining it with parchment paper or tin foil.
Pat all drumsticks dry and place in a large mixing bowl.
Whisk together orange juice and zest with thyme, ginger, garlic powder, salt, and olive oil. Pour over drumsticks and mix well with your hands to evenly cover the chicken in the marinade. Let marinade in the fridge for at least 20 minutes.
Shake off drumsticks and assemble on the pan. I like to pour the marinade over the chicken once I have them lined on the pan. Then assemble orange slices around the chicken for garnish if desired.
Bake at 425 degrees for 30 minutes or until internal temperature reaches 165 degrees. I like to pop them under the broiler for 3-4 minutes after to give them that nice, browned look.
Serve and enjoy!
If blood oranges are out of season or you aren't able to access them, any kind of orange will work in it's place for the juice and zest.