Instructions

1. Pat drumsticks dry and add the chicken drumsticks into a large bowl. In small bowl, mix salt, black pepper, and all the other dried spices together. Sprinkle the spice mix evenly over the drumsticks, making sure to coat all sides.
2. To a large pan or skillet, add olive oil and heat over med-high heat until oil is shimmering. Add chicken meaty skin side down, and cook 6-8 minutes per side, until golden brown. Remove to a plate. If your pan isn't large enough, the browning can be done in batches.
3. Add apple cider and minced garlic to pan, using a wooden spoon to loosen the browned bits on the bottom of the pan. Bring to a boil, and cook until liquid has reduced by half, a minute or two.
4. Add chicken back to the pan, scatter apple slices around the chicken, cover with lid and cook over medium heat for 3-4 minutes.
5. Spoon a little of the sauce over the chicken and serve.
6. If you'd like the sauce to be a little thicker, remove chicken from pan, add 1 Tbsp cornstarch and 1 Tbsp water to a small dish, whisk to combine, then pour into pan and stir until all combined. Cook a minute or two, stirring often, and return chicken to pan after sauce is thickened. Sprinkle a few rosemary sprigs over the top before serving.