1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1 teaspoon kosher or sea salt (1/2 tsp table salt)
2 packages of chicken drumsticks (10) - rinsed and patted dry
4 tablespoons extra-virgin olive oil (or melted butter)
2 tablespoons minced fresh basil
2 garlic cloves, finely minced
1/4 cup grated parmesan cheese
1/2 teaspoon seasoning salt (like Lawry's)
1 cup blue cheese dressing
1-2 teaspoons Dijon mustard (or to taste)
1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken in a baking pan and season the chicken drumsticks with this mixture.
2. Bake the chicken legs for about 40 minutes, turning every 20. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt. Add this mixture to each drumstick, and continue cooking for another 20 minutes. (60 minutes total...or more, if really thick drumsticks).
3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)
4. Serve with the blue cheese/mustard dressing.