Angel vs. the drumsticks

I have 14 drumsticks. Not my favorite thing to deal with. But my family eats anything... So... A gift is a gift.

I divided the drumsticks into two pyrex dishes. Seven in each.

Oven preheating to 300 degrees.

Marinade 1 "fruity":
A total of about 3/4 cups liquid...
- about half of that dijon apple vinaigrette left from the Dole Harvest salad kit
- about 1/4 of that chianti vinaigrette left from the Dole Italian salad kit
- about 3 tablespoons canola oil
- the remainder is apple juice

Add about 2 tablespoons fresh chopped rosemary.

Marinade 2 "savory":
- 1/4 cup melted butter
- seven leaves fresh rosemary chopped and dropped into the hot butter

Meanwhile, sprinkle chicken in the savory dish with four color organic pepper and garlic powder.

Pour on the sage butter. It didn't look wet enough so I went ahead and brush more butter directly onto each drumstick, probably bringing the butter total to 1/2 cup. Then, I added a lemon slice to each. I used a whole lemon in this endeavor, making sure I got all the lemon juice into the pan.

I covered them with foil and slipped them into the oven, intending to marinate every 30 minutes and uncover toward the end... whenever I determine that will be.

I believe I cooked them for about 90 minutes on 300 and then 40 minutes on 375 with the aluminum foil off.

My family ate them skin and all and the "fruity" ones were more moist.