Oven-Roasted Drumsticks with Garlic and Rosemary

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If you’re hosting a dinner for say, 10 people, chicken drumsticks are pretty easy to work with. You save the trouble of roasting a whole chicken and also, you don’t get equal portions of meat per person. As mentioned on my Instagram post, here’s the recipe!

Ingredients (I have omitted the numbers. Adjust accordingly!)

  • Chicken drumsticks
  • Garlic cloves
  • Salt
  • Black pepper
  • Lemon, sliced
  • Smoked paprika
  • Dried rosemary
  • Olive oil
  • White onions, chopped

Steps:

  1. Chicken should be at room temperature – easier to handle as it won’t be very stiff.
  2. Score the meat with a sharp knife – this allows the marinade to penetrate deeper.
  3. Marinate the chicken with olive oil, salt and pepper to taste, garlic cloves, paprika and lemon slices. Keep the chickens in a large Ziploc bag if you have one, or a plastic container that is big enough. [I marinated mine for at least 3 hours.]
  4. 30 minutes before cooking, take the meat out and pre-heat your oven to “full whack”, or the maximum temperature. Place a deep glass dish into the oven to heat it up.
  5. Add oil into the glass dish, add the chopped onions, and place the chicken (skin side up) + everything else in the marinade, on top of the onions. Bring the temperature down to about 200°C and let it cook for about 30 – 40 minutes. Remember to always baste.
  6. Once the meat is almost cooked, bring the dish up towards the upper levels of your oven and allow the skin to crisp up.
  7. Serve and EAT immediately!

Note: If you have leftover gravy, toss some pasta (of your choice) in it. Or, mix some gravy with a little balsamic vinegar and drizzle it over some salad leaves e.g. rocket/arugula/radicchio etc.

 

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