Breaded and Baked Chicken Drumsticks

Recipe adapted from a Deviled Drumsticks recipe in Bon Appetit, March 2001.

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4-6


  • 1/4 cup mayonnaise
  • 1/4 cup Dijon or whole grain mustard
  • 2 teaspoons Worcestershire sauce
  • 3/4 cup dry breadcrumbs
  • 2 Tbsp finely chopped chives or green onion greens
  • Salt
  • 6 large chicken drumsticks, about 1 1/3 lbs
  • Olive oil


1 Preheat oven, prepare pan: Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.

2 Prepare coatings: Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.

3 Dip drumsticks in coatings: Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.

4 Bake: Bake chicken at 425°F for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.

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    I made this last night and was soooo afraid of it being sandy but it turned out great. Thank you.


  • Kelly

    I made this last night. The husband and I liked the flavor but found the texture to be sandy and not enjoyable. I won’t make this again. I enjoy many other recipes from this site but this one was just not for us!

  • AbstractDr3ams

    Your recipe just saved dinner for my husband and 5 children,thank you! Fast, easy and more importantly…delicious!


  • Alisa A.

    Super fast, super easy & super delicious. I will make this again and again!


  • MC

    Had this tonight (in a pinch!) and it turned out sooooo yummy. Served it with local squash and tomatoes, and a side order of San Luis sourdough! YUM!


  • Michelle

    I tried this tonight and it was quite good. I used panko, egg, salt and green onions. I think it’d be a lot tastier with the mustard and worcestershire sauce, or other variants (the lemon garlic sounded so delicious). Still, it was very simple to make. I put a decent amount of sea salt and it still could have used more (and I usually don’t like much salt). If you skip the mustard and sauce, probably add a bit more salt, I’d say.

    I used a rack-thing in a pan, so it was very very crispy and I didn’t need to use olive oil. For those who want to take the skin off, I didn’t find it very greasy to leave it on, although there was a pile of greasy stuff under the rack.

    It was impressively light and crispy on the outside, but moist on the inside, and oh-so-easy. I used a convection oven setting at 425, but it took about 48 minutes. My chicken may not have been thoroughly thawed, however.

    I will definitely make this again and try a variant too. I had a bit of trouble getting the panko to stick well, so I will try the mayonnaise next time. great recipe to put in the rotation!

  • Ksenia

    This was delicious! I was cooking for 7 adults and 2 children — everyone at them up and commented on how they could have each eaten 6 drumsticks.

    My only differences were: I used regular yellow mustard and cooked for about 45 minutes (I had 14 drumsticks). I had just regular, home-made breadcrumbs and they worked well.

    We ate outside chicken with Quinoa salad/pilaf — it was great! Thank you Elise!

  • PC

    Can you take these cold to a picnic? Also, has anyone tried to use a cast iron skillet for this if you’re just doing a few?

  • Rosco

    One place I worked was popular for this simple recipe (though they made a big deal of it being ‘secret’) flour first coat, egg and milk dip, breadcrumbs mixed with ‘blackened cajun seasoning’. Really delicious, I still make it at home.

  • Angie

    Made this today, it was really good! Only problem I had was that it was a little too moist, I bit into the chicken and water squirted out. :( Will cook it longer next time and see if that helps. :) Also, I used spicy mustard because I didn’t have the other two and was still good to me.

  • Elisabeth

    I’ve found in my Grandma’s old recipe book a handwritten recipe for Kentucky Fried Chicken which is as follows:

    Dip chicken in beaten egg, then roll in a mixture of powdered ranch, potato chips, and pepper. THen fry in oil or bake.

    I’ve perfected this having tried every chip out there, and Munchos provides the best crisp yet, and sticks to the chicken legs the best as well. I crush them in a ziplock, then add a 5 blend gourmet pepper with the powdered ranch (which I must say is the topper on this recipe and provided the most incredible flavor). No flour needed as that makes the mixture fall off the legs.

    Can fry in oil for 20 minutes turning only once; or bake for 30 min at 350.

  • vero

    Usually I use the dip in flour then eggs and crumbs with whatever seasoning I am in the mood for. I have even tried crushed ritz crackers.

    This recipe received mixed reviews in my home. My hubby loved it, my kids not so much, my daughters friend had seconds and I was on the wall about it.I think I should have considered the fact that I don’t like dijon mustard.

    This was my third recipe of yours and having been so impressed with the last two I will try some more. Thanks

  • bruce moquin

    I use packaged dry poultry stuffing mix Run it through my chopper ) to bread the chicken drumsticks. I also peel the skin back and sprinkle meat with lemon pepper.
    I saw several ideas on this page and am excited I found you out. Bruce in Rochester, NY

  • Sarah Auerswald

    I made these tonight with almond meal from Trader Joe’s instead of the breadcrumbs and it was delicious.

  • s

    This was a winner!

    I had to leave the drumsticks in the oven for about 45 min though, not just 25. It may be because our oven is not as strong as others.

    I salted as well as peppered my chicken before dipping it into the sauce and then the panko.

    I also got lazy and didn’t bother to add chives or green onions. Next time I’ll try.

    I don’t know how healthy this dish can be with breadcrumbs but it’s the first oven chicken I made that actually was moist and well cooked.
    I used panko breadcrumbs cos we had some leftover in our pantry. I like how extra crispy panko is vs. non-panko.

    I served it with bokchoy and shitake mushrooms stir fried in oyster sauce. (again super easy) and white rice.
    White rice is such an indulgence. these were all leftovers in our fridge/pantry.

    Thank you for a scrumptious recipe.

  • Joy

    just a quick question and i apologize if you’ve answered it already…should i bake skin side up or down? thank you!

    Skin side up. ~Elise

  • Sarah

    I’m not sure if it was due to my oven but the chicken ended up really soggy, and turning the chicken over makes the crumbs messy.

  • Evelyn

    Hi, I just have a question about using olive oil in cooking. I have heard that heating olive oil is not good for you and that it should only be used for salad dressings, breads,.. etc. But I have also heard that there are certain types of olive oil that are okay to use in cooking (baking, light sauteing)… I am just wondering which type of olive oil do you use and the brand if possible? Thank you.

    You can cook with olive oil, but don’t use an expensive variety, as the delicate flavors of the spendy oils disappear when you cook them. You also don’t want to use olive oil for very hot frying, as it has a relatively low smoke point. ~Hank

  • Adam Gillis

    I can`t believe nobody else had a bad experience with this recipe. I am sorry that I took a gamble at cooking chicken at 425 for a half hour. It was raw in the middle and the edges were way too dark. I will stick with my 350, it may take upwards of 50 minutes to cook, but this recipe was a waste of time.

    Hi Adam, so much depends on your individual oven and the size of your drumsticks. With any recipe, you must adjust for what works for your situation. ~Elise

  • Andrea

    Hi Elise
    I made this recipe today using the baking directions from the parmesan chicken recipe. Thank you so much for the link for that recipe.
    My husband loved the chicken, and he is a very picky eater! The chicken was tasty and the coating was crispy. I will definately make this again.
    But first I am going to make the parmesan chicken, it looks fantastic. Thank you so much for responding to my comment yesterday so quickly. You have me very motivated to try new recipes and I am enjoying cooking again. :)

  • Andrea

    Hi Elise:
    I’ve recently discovered food blogs! (I don’t know what took me so long) Your blog is one of my very favorites, I check it out every day. I want to make this recipe using chicken tenders. Do you think I should keep the same temperature, and I am guessing it would take less time..maybe 20 or 25 minutes?
    I can’t wait to try them
    Btw..I made your Moms stuffed peppers yesterday for lunch, and my husband LOVED them.
    Can’t wait to try this recipe.
    Thanks for all of your hard work

    Hi Andrea, the parmesan chicken recipe here on the site comes close to using tenders. In that we say to cook for only 15 minutes. So I would use that time as a starting point for experimentation. ~Elise

  • JC

    This is fantastic and will be in the regular rotation.
    We did remove the skin and the drumsticks were moist and delicious. I think that is because the mayo coating is so thick.
    We did have to cook them a long time longer than 25 minutes though, and even so they were not at all dry.
    We mixed regular dijon mustard with a bit of spicy brown mustard and the flavor was spectacular!
    This is such a winner. Even the picky kid ate it! Thanks so much!

  • Tinasee

    HI, this recipe sounds delicious! I am a young wife trying to find new recipes to cook for my husband. I was wondering if you have any favorite breadcrumbs that you use for this dish. I have tried a brand called Vigo Italian style breadcrumbs and they were very good. They had a recipe on them for fried artichokes. I ventured out and tried the fried artichokes and they turned out really good. Do you think this brand will do?

    We always make our own bread crumbs. We save the ends of loaves in a plastic bag. When we need crumbs, we pull out some, chop them, and put them in a blender. Any extra we keep in a jar. ~Elise

  • jen

    Hi, I just tried this awhile ago, my hubby and my kids super duper loved it. I hesitated to do it at first because I thought the mayo and mustard might turn my chicken sour, but I was wrong. It turned out great and tasted really good. Thanks for sharing.

  • RoseMarie

    I did finally try this recipe and it was so delicious… the chicken just melted off the bones when it was time to eat them… even my nephews fell in love witht the taste…think I will use this recipe each time I make chicken drumsticks…my husband is so fussy and even he liked the taste…GREAT RECIPE…

  • Nurit - 1 family. friendly. food.

    I made this and it turned out great although I did need to cook it longer. Added another 30 minutes at 350 F. I find that the meat is more “relaxed” that way.

  • Linda In Washington State

    A good substiute for panko crumbs if you can’t find them is

    Cut the day old bread into one inch thick slices. Remove the crusts and cut into 1 inch cubes.

    Using a food processor, process the bread cubes in batches at high and pulsing speeds until the cubes become coarse crumbs.

    Spread the crumbs evenly over two large baking pans.

    Bake in a preheated 300F oven for 4 minutes, agitate the pans, and bake for another 4 minutes. Do not allow the breadcrumbs to brown.

    Once removed from the oven, allow the breadcrumbs to cool in their pans for at least an hour. Breadcrumbs must be completely dry to the touch before being stored at room temperature in an air-tight container.

    Will keep for several weeks. Yield from a 700g French loaf is about 4 cups.

    P.S. Panko crumbs can be at home from making and baking a loaf of Japanese Milk Bread then do the above method.

  • Janice

    Got the email, highlighting this recipe, thought I would try it, saw 3 lbs of drumsticks on sale. I tripled the recipe, and it salted it first with Kosher Salt, then dredged it first (like one of the reviews recommended) in the bread crumbs, then the moist mixture, then the bread crumbs again. It did not come out crispy. I turned it over after 20 minutes, and still gave it another 10 minutes. My child never said a word, which means she did not like it. I thought I may have put too much salt on it, and I think it would have been better if crisper. The meat was nice and moist though. I will make it differently next time, and will try using yogurt. I have LOTS of leftovers, that I will freeze. Not my most favorite recipe, but I liked trying something totally new.

  • Rumana

    Hi! I really like your blog. I made this recipe last weekend, except I didn’t have dijon mustard so I just used regular mustard and omitted the Worchestershire sauce because I didnt have that as well. I floured the chicken legs in a mixture of flour, salt, black pepper and red chili powder before the wet bath and the bread crumbs. I fried them instead of baking and they were so good! I’m sure they would taste just as amazing baked.

  • Albert

    Quick (and possibly dumb) question. Why top third of oven for the rack? will it burn/be too hot in the middle or bottom third? thanks

    Cooking in the top third of the oven will help the chicken drumsticks brown. ~Elise

  • k

    Thanks for the good idea – I tried a slightly Asian version (ginger, garlic, and then sesame seeds mixed with the breading) and served them alongside Jaden’s noodle recipe posted earlier. Yum!

  • mike

    Maybe a stupid question, Elise, but do you flip the drumsticks during the cooking process, or just leave the door closed the entire time? Love your blog, and have found a lot of great dishes here. Keep it up.

    Thanks for the kudos. I did not flip the drumsticks, just let them be. You could turn them if you wanted, but you might risk losing some of that breading. ~Elise

  • Alecia

    Hi Elise – you are correct, I don’t use Kellogg’s Cornflakes since they aren’t gluten free. I use Nature’s Path Cornflakes, there are other brands available as well.

  • Patti Fisher

    For my crust I like to use crushed stuffing mix like Stove-Top any flavor. It also works great in meatloaf.

  • ROZ

    In My family they rather have Chicken than
    anything else so I have to be very creative.
    This is one of their favorite:
    Mustard Baked Chicken With A Pretzel Crust
    1/2lb Hard Pretzels,coarsely crushed(4cups)
    1/2Cup Canola Oil>>1/2Cup whole grain mustard
    2Tbs Dijon Mustard>>1/4Cup Water>>3Tbs red wine vinegar>>Salt & Pepper to taste>>6 Chicken
    legs. Process Pretzels until coarsely ground.Wipe out Processor & Add the oil,whole-grain and dijon mustards,water & vinegar & process until smooth,then season with salt & pepper. Pour half of the dressing into a large shallow bowl, add the chicken and turn to coat.Dredge chicken in the pretzel crumbs and transfer to a baking sheet.Bake at 350 until done. Serve the chicken with the remaining mustard dressing.

  • Kimi @ The Nourishing Gourmet

    Thanks for the link to my Lemon Garlic Drumstick recipe. :-)

    I like how you include dijon mustard in this recipe, as I love it! I think it makes salad dressing and many chicken recipes sparkle.

    This recipe reminds me of my mom’s fried chicken recipe. Yum. Yum, Yum.

  • Mary

    I cooked for 30 minutes at 425 and chicken was not cooked through.

    Really depends on the size of the drumsticks. The timing is just a guideline. Other factors come into play too, the shape and color of the roasting pan you are using, the configuration of your oven, etc. ~Elise

  • Penny

    Great recipe but for those of us on a low fat diet removing the skin is a must. I do this all the time and it is just as delicious, especially when you use mayo. The mayo keeps it quite moist. I find it very greasy with the skin on.

  • Debo Hobo

    Yum! That looks so good! When you say coat pan with thin layer of olive oil, is is just brushed into bottom or poured to 1/8 inch or so.

    Just brushed. You can also use a vegetable oil spray, but we tend just to spread a bit of olive oil over the bottom with a paper towel. ~Elise

  • Alecia

    I also use cornflakes as a crust. The recipe I use is based on a Weight Watchers recipe and it is also gluten free. I use a light mayo, dijon and lemon juice mixture to coat the chicken, then roll in crushed cornflakes. Sometimes I use chicken tenders which turn out like chicken strips. Low fat for me and gluten free for my husband!

    Last time I checked Kellogg’s corn flakes were not gluten-free, they contain barley malt which has gluten. I’m assuming you using a different, gluten-free brand? ~Elise

  • annalisa

    Oh one more way that I found in Gourmet Magazine:

    Grind a few cups of tortilla chips in the processor with salt, pepper, chili powder. and cumin powder (i think thats it?)

    Beat an egg with more chili powder and cumin.

    Dip your drum sticks in the egg and then in the ground chips and bake in the oven for like 30 mins I think? I think it was a high temp, maybe 400? 425? NEway, they were good and something different.

    Cool, another take on a TexMex or Southwestern version. We don’t usually have tortilla chips hanging around, but if we did, this would be a good use of them. Thanks! ~Elise

  • Annalisa

    I like to do chicken breast this way but you could do any cut of chicken you like.

    1/4 cup sour cream or mayo
    Sriracha hot sauce to taste
    salt and pepper

    Coat chicken in the above ingredients then coat in bread crumbs or panko.

    Bake on a cooling rack sprayed with a light coating of oil, set over a baking sheet.

    I think I cook them for like 18 – 20 mins, breast pieces cut into thin strips… but bone-in will obviously take longer. Dip in a mixture of mayo and sriracha, serve with salad.

  • glenda

    We make what we call Krispy Chicken. Use any chicken parts you like, boneless or bone in. Dip pieces in butter or margarine to coat. Next press chicken into partially crushed Rice Krispies cereal. Sprinkle liberally with seasoned salt and pepper. Bake at 375 til done. So Yummy

  • ROZ

    I have 2 favorite ways to make Breaded Chicken
    first way is Using Corn Flakes Crumbs and the Second way is Using a falafel mix to Dip the Chicken In.
    Both comes out with a Great Crust.

  • wies

    One question: what are panko breadcrumbs? and is there a similar thing available in the UK?

    Panko breadcrumbs are a Japanese product. Because of a specialized production process these breadcrumbs are especially crisp. No idea if they are available in the UK. ~Elise

  • ROZ

    I have 2 favorite breaded chicken Recipes: 1) Corn Flake Chicken 2) Falafel Crusted Chicken. This recipe is a winner too: Mashed Potato Stuffed Chicken you use Bone In Chicken Breasts.

  • lola meyer

    Thanks for the recipe- we’ll try it out tonight. Our favorite oven baked chicken is….1/3 c butter melted in baking pan.
    Dredge 4# chicken legs in 1/2c flour, 1 tsp salt, 2 tsp paprika, 1/4 tsp pepper
    Bake chicken skin side down in pan 30 min. at 425 degrees. Turn pieces, bake additional 15 min. So good….my family is always thrilled when I say that is on the menu for dinner.

  • love thighs, now love drumsticks also

    I used to hate drumsticks due to the little tendon pieces that would curl up at the base of the drumsticks.

    Then I learned the trick to hit them with a cleaver to break the bone and cut the bottoms of the tendons and the lower knuckle off.

    It looks weird before cooking, but the heat pulls the meat up and you still have the handle after the drumstick is done. No more pesty tendon pieces!

    Thanks Elise for the recipe, I’m going to give it a try!

  • carolinadewitte

    I have 2 favourite recipes. First, I too, use mayo to coat the chicken, then I mix instant potato flakes with parm, fresh minced parsley, garlic powder, a bit of cayenne and freshly ground pepper. Dredge the mayo coated chicken (I usually do a whole cut-up chicken) in the potato flake mixture, and bake. Secondly, I make the ‘new’ French’s fried onion recipe, except I use mayo here as well rather than the beaten egg the recipe calls for, then dredge in crushed fried onions to which I add just a hint of spice with a bit of cayenne, or a bit of the ‘sauce’ from canned chipotles mixed in with the mayo. Bake. It’s all good. And, BTW, I usually leave the skin on, but when I have company who I know is ‘picky’ about fat content, I take the skin off first, and it’s still pretty good. (Of course, I try to keep the mayo I used a secret…LOL!) Oh, yeah, I always put the chicken on a rack in the baking pan so any extra fat can drain off.

  • Karen

    I did a version a couple of weeks ago from an old Farm Journal cookbook. It had lots herbs, but the breading was a combination of saltines, cheese flavored crackers (like Cheez-Its), and Parmesan cheese, then before popping it in the oven butter is drizzled over the chicken. I love oven fried chicken. Most often I use a combination of legs and thighs.

    The recipe can be found here.

  • Stephanie

    Yum! My favorite is using a plain yogurt/whole-grain mustard mix for the wet layer and ground Cheerios, parmesan cheese, garlic salt, pepper, and thyme for the crumb coating.

  • stacey

    I just made oven “fried” chicken two days ago, but I indeed did the unthinkable and removed the skin from the chicken legs I used. Though I am an adamant a lover of the skin as Elise (no argument here that it is the best part!), we are trying to cut back where we can and we rarely eat the skin now. While it is true, you lose a lot of moisture when you remove the skin, it is still pretty darn good when you don’t. Happy cooking! …and Elise…I love your site!

    Good to know that it’s still good, even without the skin. Thanks Stacey! ~Elise

  • susan

    My family’s favorite oven-fried chicken recipe is from Sunset 2004. As a new bride that year it was nice to get a thumbs up with this. Dip cut up chicken pieces in beaten eggs. Coat with mixture of 1 1/2 cup bread crumbs, 1/2 cup shredded cheddar cheese, 3/4 tsp of ground ancho chiles or chili powder. Bake on foiled line baking pan about one hour. Of course Sunset starts with making your own bread crumbs, but I usually use the store bought unless I have the end of a loaf lying around.

    Sounds like a great Southwestern version, thanks! I bet chipotle powder would work with this too. ~Elise

  • Peter Albertson

    Your original and many of the comments sound excellent. I think another type of breading is also very good. I often use matzoh meal with a hefty dose of garlic and onion powders and ground cayenne pepper (not chili powder)mixed in with the crumbs. Love your site!

  • Amy

    I love marinating mine in buttermilk and then coating them w/ Japanese breadcrumbs (and whatever)….

    Aren’t panko breadcrumbs the best? Everything is crispier with them. ~Elise

  • Srivalli

    We use a mixture of Rice flour, corn flour with chili powder (cayenne), ginger garlic paste. marinate for half hour or so. This is of course mostly the indian way of cooking…yours looks delicious, will try it out next time..thanks Elise!

    Love the spicy combination. Also this seems to be gluten-free, great for those who cannot tolerate gluten. ~Elise

  • passions & soapboxes

    I love this dish, I have been making it for years. It is so simple and cheap to make. I put thyme and coriander in my breadcrumbs and you dip it in condensed milk mixed with 1 egg first.

  • Susan W

    Here’s my baked friend chicken recipe.
    1:Take off the skin and dip them in light ranch dressing.
    2: Roll the ranch coated chicken legs in instant mashed potato flakes.
    3: Bake for oven fried chicken that tastes like southern fried.

  • Marye Blynne

    I’ve seen some pros on TV use, for the binding layer, eggwhite blended with a little flour to make it thick enough to stick on the whatever-is-being-oven-fried. Very flavorful when you use some nice spices in the flour. Advantage over mayonnaise: is far less fatty, especially if you are leaving the skin on (which is naughty).

    Also good to use a baking grid in the pan so the whatever-it-is doesn’t get soggy on the bottom.

    Good tip on the baking grid, thanks! ~Elise

  • June

    We love them too. I mix dijon with beaten egg and use panko crumbs, but the premise is the same. They are great grub and worth a fight over who gets the leftovers! I agree re the skin – ya gotta’ leave it on!

  • TexasDeb

    Score another winner! Now I’m going to be one of those pesty commenters that sort of ignores the main focus of the post (drumsticks) to ask about a substitute. My family shies away from drumsticks but willingly eat thighs. Do you think this would work with thighs? Even skinless thighs? I was thinking the mayo and the naturally higher moisture in the dark meat might keep them from drying out too much. Might have to watch the timing a bit. Worth a try?

    Yes on the thighs. As for removing the skin, I would never recommend that, if only because the roasted skin of a chicken thigh is one of the delights of the world. That and it does bathe the thigh in even more flavor while cooking and protects it from drying out. My father for some reason doesn’t usually eat his thigh skins. I’ve begged them from him for over 40 years now. I would rather forgo dessert than skip the chicken thigh skins. That said, I truly have no idea how well the coating would protect the thigh if it were skinless. I suspect not that well. (But maybe I’m biased.) ~Elise

    • Anne

      I removed the skin on both drumsticks and thighs and the remained moist. This is a great recipe!

  • Joanna

    Hah, my mom always called this “oven fried chicken” when I was a kid, because she never made real fried chicken but she thought the name would convince me it was close enough. And I guess it worked, because I still make it fairly often now that I’m on my own.

    Her secret was a layer of flour mixed with some salt and pepper before the “wet” layer, which makes it super crispy. After the flour came beaten egg with some milk splashed in – I now add a few drops of hot sauce here too – and then breadcrumbs with parmesean. And she usually used the cut up parts of an entire chicken, but all I ate were the drumsticks, because they are always the best part!

    I’m really intrigued by your mustard/mayo combination, I just might have to give it a go next time around.

    Hi Joana, that’s a good reminder of that technique, thank you. Yes, dredging the chicken in seasoned flour first, before a beaten egg, will help make the crust even crunchier. Love the idea of the hot sauce too, thank you! ~Elise

  • dagcat

    Do you leave the skin on the drumsticks? I would take it off, but wonder if they would end up too dry that way.

    Yes indeed, skin on. It helps keep the drumsticks from drying out. ~Elise

  • Lori

    I think it helps to use a shallow pan, like a cookie sheet, to get the coating crisp. Also, if you have a convection setting in your oven, this is a great application — but again, requires a shallow pan.

    Good point. We used a shallow roasting pan which worked well. I’ve clarified the point in the instructions. ~Elise