Sun Dried Tomato Artichoke Parmesan Chicken Drumsticks

Course: Main Course
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 2 days 12 hours 10 minutes
Servings: 4
Author: Lord Byron's Kitchen
Print Recipe


  • 8 chicken drumsticks, skin on
  • 1/2 cup olive oil
  • 1/4 cup canned artichokes marinated in water, drained, chopped
  • 1/4 cup dried sun dried tomatoes, chopped (if using tomatoes packed in oil, cut back on the olive oil)
  • 1/4 cup parmesan cheese
  • 1/4 teaspoon ground black pepper


  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper and set aside.
  • Add all ingredients to a food processor and pulse until smooth.
  • Toss the chicken drumsticks in the sauce mixture to evenly coat. (Save the sauce mixture!)
  • Place the drumsticks on the baking sheet, leaving ample room between each drumstick.
  • Bake for 30 minutes.
  • Remove from oven and brush with the remaining sauce mixture. Return the drumsticks to the oven and bake for an additional 30 minutes.


Depending on the density of your sun dried tomatoes and the coarseness of your parmesan cheese, you might need to adjust the amount of olive oil. I used exactly 1/2 cup. Start with a 1/4 cup and add a tablespoon or two at a time until you've reached a smooth, runny consistency. The sauce mixture should coat the drumsticks the same way a whisked egg would if you were preparing a fried chicken recipe.