These self-saucing herb and lemon chicken drumsticks are extremely scrumptious and very easy to make, even on a school night when time is of the essence.
Cooking drumsticks in the oven is pretty easy, even for novice cooks. The meat is juicy and the sauce adds a whole bunch of flavour to the dish.
For slightly more fussy eaters, who are not too fond of meat on the bone, you can substitute drumsticks for chicken thighs and make little herb and lemon chicken parcels.
School night roast: Self-saucing herb and lemon chicken drumsticks
For the Self-saucing herb and lemon chicken drumsticks:
- 4 chicken drumsticks or 4 chicken thighs
- handful of fresh basil
- handful of fresh sage
- handful of fresh thyme
- handful of fresh coriander
- 2 tbsp passata
- 1 tbsp olive oil
- 3 cloves of garlic
- 1/2 lemon sliced and cut into quarters
- 1/2 tsp salt
Preheat oven to 200C (180C fan forced, 400F, gas mark 6).
- Chop garlic and all herbs finely. In a small bowl mix herbs, passata, olive oil and salt to make the marinade.
- Score drumsticks on an angle all the way to the bone - 2 cuts each side. Rub in the marinade and push a couple of lemon quarters under the skin of each drumstick. If you have time, allow to marinade in the fridge for about 20 minutes.
For thigh parcels:
- Open up the thigh and rub the marinade on the outside then flip and repeat on the inside, leaving more inside to form part of the 'stuffing'. Place a couple of lemon quarters inside and roll up to form a parcel. You can tie each thigh with a piece of kitchen string for security and added effect.
- Place on a small roasting tray, cover with aluminium foil and roast for about 1 hour. Remove from oven, baste the chicken with the juices (and for drumsticks only, grill for about 5 minutes or until the skin turns golden brown and crispy).
- Serve with steamed rice drizzled with the juices from the pan and a garden salad.