30-Minute Skillet Drumsticks

from ButterYum
makes 4 drumsticks


  • 1 tablespoon canola oil
  • 4 bone-in, skin-on chicken drumsticks
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chicken stock
  • 1 large clove garlic, sliced thin
  • 2-inch sprig of fresh rosemary, plus more for garnish


  1. Sprinkle kosher salt and pepper on both sides of drumsticks
  2. In an 8-inch skillet over medium-high heat, saute drumsticks in oil until brown on all sides, about 5 minutes.
  3. Add chicken stock, garlic, and fresh rosemary to the pan and bring to boil; cover and reduce heat to a gentle simmer for 25 minutes until chicken is fully cooked and pan juices are thick and bubbly.
  4. Spoon pan juices over chicken and garnish with fresh rosemary leaves.