Brandy-Vanilla Butter Roasted Chicken Drumsticks

4.80 from 5 votes

Delicious brandy-vanilla butter-roasted chicken drumsticks that are moist, perfumed, and perfect for a fancy dinner.

Prep Time10

Cook Time1 15

Additional Time10

Total Time1 35

Course: Meat and Poultry

Cuisine: American

Servings: servings

Calories: 127kcal

4 tablespoons unsalted butter very soft
1 tablespoon brandy
2 teaspoons vanilla extract
1 ½ teaspoon sugar
1 ½ teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1 3 ½-to 4 pound chicken, patted dry with paper towels Either a whole chicken or parts, like thighs, legs, and breast.

Preheat the oven to 400 F.
In a medium mixing bowl, combine the softened unsalted butter, brandy, vanilla extract, sugar, part of the salt, and part of the black pepper. Whip these ingredients until they form a smooth mixture. The mixture may initially appear curdled, but continue to mix until it smoothens.
Generously season the chicken's exterior and cavity (or chicken pieces, if preferred) with the remaining salt and pepper.
For whole chicken, gently insert your hand beneath the skin of the breast, spreading the brandy-vanilla butter directly onto the meat underneath. Extend the application to the thighs. If using chicken parts, thoroughly massage the mixture onto each piece.
Position the chicken on a rack set within a rimmed baking sheet to catch drips (for whole chicken). If using parts, arrange them in a single layer in nonstick bakeware, avoiding overcrowding.
Roast in the preheated oven until the chicken achieves a golden-brown crispness and the juices run clear when the thigh is pierced, approximately 1 hour and 15 minutes. Oven times may vary, especially if you use parts of chicken.
Allow the chicken to rest for 10 minutes after roasting. This step ensures the juices redistribute, enhancing the meat's moistness and flavor before carving or serving.