Tired of the same old boneless, skinless chicken breasts, and craving some comfort food?  That’s how I was feeling.  Plus, I had a big ginger root in the fridge that I wanted to use to help to fend off the cold that my husband and two boys have had for a week!  So here’s what I came up with.  It’s yummy and does the trick.  If you want to add a kick, add some red chili pepper flakes…

Ginger Chicken Drumsticks


20 or so chicken legs

1/2 a yellow or white onion

5 cloves garlic

1 medium size piece of ginger root, peeled

1/8 cup dried oregano

Juice from 1/2 lemon (watch out for seeds!)

1 package baby bella mushrooms, sliced

1/4 cup extra virgin olive oil

1/8 cup red wine vinegar

Splash of white wine vinegar

Sea Salt to taste

Black Pepper to taste


Combine all ingredients except chicken and mushrooms in food processor.  Place drumsticks in glass baking pan (lasagna pans work great).  Pour mixture from food processor over chicken and turn each leg so that it is coated in sauce.  Sprinkle mushrooms around chicken legs.  Bake at 325 for 50 minutes.  Turn up oven to 350 and bake for another 30 minutes or until chicken starts to brown and is cooked.  Serve with your favorite rice and veggies.  I had asparagus and roasted butternut squash.  Delish!