In our minds, there's not much in this world that a sprinkle of gremolata won't make better
8 chicken drumsticks (about 1 3/4 pounds)
2 tablespoons olive oil
salt and pepper to taste
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon plus 1 teaspoon fresh lemon zest, finely grated
1 medium garlic clove, finely minced
1. Preheat the broiler.
2. Bone the drumsticks: run a sharp knife vertically down the center of each drumstick, cutting straight through to the bone. Then, scrape the flesh away from the bone on all sides until the bone is released. Trim away any excess cartilage. (You should have a flat, gristle-free, skin-on chicken cutlet. Alternatively, you can ask your butcher to do this for you.)
3. Brush the boned drumsticks with the olive oil and season well with salt and pepper.
4. Place the drumsticks on a lightly oiled broiler rack. Place the rack 5 to 6 inches from the heat source, and broil for 10 minutes. Turn the drumsticks, brush with olive oil, and broil for about 10 minutes longer, or until cooked through, testing often for doneness (watch the drumsticks carefully so that they do not burn; because of the differences in broilers, the cooking time may vary).
5. While the drumsticks are broiling, make the gremolata. Chop together the parsley, lemon zest, and garlic.
6. Transfer the drumsticks to a platter, sprinkle with the gremolata, and serve immediately.
In our minds, there's not much in this world that a sprinkle of gremolata won't make better. Once reserved only for osso buco, it can enhance the flavors of a great many dishes -- it sure works here. Serves 4