Lemon, Garlic and Rosemary Chicken Drumsticks

Lemon, Garlic and Rosemary Chicken Drumsticks

This is a quick drumstick recipe to prepare – just cram everything on to an oven tray and let the oven do the work. The lemon slices cook and blacken slightly, and add a lovely subtle flavour. When the chicken is cooked, make a gravy in the baking tray from all the lovely left over juices and pour over the drumsticks on the serving dish.


  • 1-2kg chicken drumsticks
  • 1-2 whole heads of garlic, broken into cloves
  • 1-2 peeled & quartered onions
  • 2-3 stalks fresh rosemary, leaves pulled off and chopped, if you do not have fresh rosemary you can substitute for 1tsp dried rosemary
  • 1 medium lemon, sliced very thinly
  • 1/4 cup olive oil
  • Salt and pepper


  1. Preheat the oven to 160c fan bake
  2. On a baking tray, arrange drumsticks, garlic, onions, rosemary leaves, and lemon
  3. Drizzle everything with the olive oil, and give it all a good toss to coat. Season generously with salt and freshly cracked black pepper
  4. Bake in the oven for about 1 hour 15 minutes, or until the chicken is golden and crispy and everything else is caramelised. Baste the drums every 20 minutes for max flavour and tenderness. Turn the oven up to 200c for 10 minutes or so at the end to caramelise everything if you need to
  5. Then you can make a gravy if you like, with 1 tbsp cornflour in a cup or so of water, heat on the element. Scrape up all those yummy bits from the bottom. Serve everything on a nice plate and tuck in!

Recipe from: www.chelseawinter.co.nz