Instructions

• Rinse the drumsticks under cold water and pat them dry thoroughly with paper towels. Place the drumsticks in a large bowl or a sealable container.
• In a separate large bowl, combine 3 tablespoons chimichurri seasoning, 3 tablespoons canola oil, the juice of 1/2 lemon, and 1/2 tablespoon white vinegar. Stir until the mixture is evenly blended.
• Pour the marinade over the drumsticks and stir or toss until all pieces are evenly coated. Cover the bowl or container with plastic wrap and refrigerate to marinate for 3–6 hours.
• When ready to bake, preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a rack on the sheet. Lightly spray the rack with nonstick cooking spray.
• Arrange the marinated drumsticks on the rack in a single layer. Brush any remaining marinade from the bowl over the drumsticks.
• Bake at 400°F for 20 minutes. After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue baking until an instant-read thermometer inserted into the thickest part of a drumstick registers 165°F (74°C), about 10–15 minutes more.
• Remove the drumsticks from the oven and let them rest on the rack or a plate for a few minutes before serving.