Some days I don’t want fussy. I want dinner that feels like I actually cooked but doesn’t chain me to the stove all night. These Dijon Caesar drumsticks? That’s the sweet spot.
The marinade is the star here — smooth Dijon and Caesar dressing teamed up with smoked paprika, oregano, thyme, and garlic. It’s tangy, herby, a little smoky, and it clings to the chicken like it was made for it. I tossed my drumsticks in the mix early in the morning, and every time I opened the fridge, I gave them another little turn. By the time dinner rolled around, those legs were coated in layers of flavor.
The oven does most of the work — first covered so they stay juicy, then uncovered so the skin crisps up just right. While they’re roasting, I throw some peas in a skillet with honey butter, wrap sweet potatoes in foil to bake alongside, and toast naan bread on the stovetop for that golden edge.
This isn’t your boring weeknight chicken. It’s sticky, flavorful, finger-licking good, and it’ll have you wondering why you ever bothered with plain roasted chicken before.
Why You’ll Love These Dijon Caesar Drumsticks
- Juicy, fall-off-the-bone chicken
- Crisp golden skin without frying
- Flavor-packed marinade with mustard + Caesar dressing
- Easy weeknight dinner that looks fancier than it is
Ingredients You’ll Need
- Chicken drumsticks
- Dijon mustard
- Caesar dressing
- Garlic & spices
How to Make Dijon Caesar Roasted Drumsticks
Step-by-step process broken down:
- Mix the marinade
- Toss and refrigerate
- Bake covered, then uncovered for crisp skin
- Serve with sides
Storage & Reheating Tips
- Store leftovers in airtight container in fridge up to 3 days
- Reheat in oven or air fryer to keep skin crispy
- Freeze (before baking) if prepping ahead
Dijon Caesar Roasted Drumsticks
Equipment
- 1 Large Mixing Bowl
- 1 Large Baking Sheet
Ingredients
- 8 chicken drumsticks
- ½ bottle smooth Dijon mustard
- ½ bottle Ken’s Caesar dressing
- 2 tbsp dried oregano
- ½ tbsp fine ground thyme
- 2 tbsp Badia Complete seasoning
- ½ tbsp white pepper
- ½ tbsp coarse sea salt
- 1 tbsp smoked paprika
- 1 tbsp minced garlic
Instructions
- In a large mixing bowl, whisk together Dijon mustard, Caesar dressing, oregano, thyme, Badia Complete, white pepper, sea salt, smoked paprika, and minced garlic.
- Add drumsticks to the bowl and toss until fully coated. Cover and refrigerate, marinating for at least 6 hours or all day. Re-toss every few hours to keep the coating even.
- Preheat oven to 375°F. Spray a large baking sheet with nonstick spray.
- Arrange drumsticks on the baking sheet, cover with foil, and bake for 30 minutes.
- Remove foil and bake an additional 15 minutes uncovered until the skin crisps and the chicken is fully cooked.
- Serve hot with honey butter sweet peas, baked sweet potatoes, and skillet-toasted naan bread.