Ingredients
Drumsticks
- 12 organic chicken drumsticks (pasture-raised if possible), skin on
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ teaspoon cayenne pepper
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Ranch
- ½ cup avocado mayonnaise
- ½ cup canned coconut milk
- 1 tablespoon Dijon mustard
- ½ teaspoon smoked paprika
- 1 teaspoon dried onion flakes (or onion powder)
- ¼ teaspoon sea salt
- ½ lime, juiced
- ¼ cup fresh dill, chopped
Serving Suggestion
Method
Step 1
Preheat the oven to 400°F.
Step 2
To prepare the drumsticks, combine the paprika, onion powder, garlic powder, cayenne, salt, and black pepper into a bowl. Sprinkle the drumsticks on all sides with the seasoning.
Step 3
Line a baking sheet with a cooling rack and arrange the drumsticks on it in a single layer.
Step 4
Transfer the baking sheet to the oven and bake the drumsticks for 20 minutes. Then remove from the oven, flip each drumstick and bake for another 25 minutes or until the internal temperature reaches 165°F.
Step 5
While the drumsticks are baking, make the ranch by combining all of the ingredients in a bowl. Whisk to combine then chill in the refrigerator until ready to use. Cut the carrots and celery into sticks, if using, and set aside.
Step 6
Once the chicken is ready, serve warm with the ranch and veggies.
Nutritional analysis (based on 2 drumsticks per serving): Calories: 391, Total Fat: 29g, Saturated Fat: 5g, Cholesterol: 140mg, Sodium: 837mg, Carbohydrates: 3g, Fiber: 1g, Sugars: 1g, Protein: 29g, Net Carbs: 1g
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