Parmesan Chicken Drumsticks with Garlic Butter

Preheat oven to 350 F. Line a rimmed baking sheet with foil and grease it with cooking spray.

Remove skin from each drumstick by using a paper towel to grasp the skin and pull it off. Rinse chicken in cold water and pat dry with a paper towel. Set aside.

Melt butter in a pan on the stove or in the microwave in a microwave-safe bowl.

Grate Parmesan (use a Vitamix or food processor if you have one.) Place grated cheese on a dinner plate and mix in paprika and garlic powder.

Set up an assembly line from left to right, with the chicken, the pan of melted butter, the plate with the seasoned Parmesan and the foil-lined pan. Use a fork to spear a drumstick, dip it in butter, then into the Parmesan mixture, coating all sides. Place the coated chicken on the foil-lined pan. Repeat for the rest of the chicken.

Bake the chicken uncovered for one hour, or until completely cooked. Check for doneness by cutting into a piece. It should no longer be pink inside. Remove from oven when done.

Serve the chicken with sliced Italian bread to dip into the melted garlic butter from the pan (or to keep it gluten-free, serve with rice).

Adapted from Leanne Ely, Saving Dinner.