Baked Chicken Drumsticks with Herbes de Provence and Sun-Dried Tomatoes

Step 1

FOR THE CHICKEN: Toss all ingredients together in large bowl. Cover and refrigerate for at least 1 hour or up to 24 hours.

Step 2

Adjust oven rack to middle position and heat oven to 400 degrees. Place drumsticks in single layer in 12-inch ovensafe skillet. Pour any remaining marinade in bowl over chicken. Bake until chicken registers at least 185 degrees, about 55 minutes.

Step 3

FOR THE SAUCE: Transfer chicken to shallow platter, leaving pan juices behind. Whisk water and cornstarch together in small bowl; whisk cornstarch slurry into pan juices. Bring pan-juice mixture to simmer over medium heat, scraping up any browned bits. Simmer until thickened, about 2 minutes.

Step 4

Off heat, whisk in butter until incorporated, about 1 minute. Whisk in parsley. Spoon sauce over chicken and serve.