Lemon Garlic Roasted Chicken Drumsticks

Ingredients

• 1.2 kg chicken drumsticks with skin (about 2.6 lb)
• 4 cloves garlic, crushed
• juice of 2 lemons (about 60–80 ml / 1/4–1/3 cup)
• zest of 1 lemon
• 3 tablespoons (45 ml) olive oil
• 1 tablespoon (about 15 g) melted butter
• 1 tablespoon (15 ml) honey
• 1 teaspoon (about 5 g) salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 2 sprigs fresh rosemary (optional) for roasting
• slices from 1 lemon for the baking pan and for serving

Instructions

1. Pat the drumsticks dry with paper towels to help the skin get crisp.
2. In a bowl, mix the crushed garlic, lemon juice and zest, olive oil, melted butter, honey, salt and pepper until combined.
3. Thoroughly coat the drumsticks with the mixture, rubbing some under the skin when possible; cover and marinate in the fridge for 15–20 minutes (or up to 2 hours if you have time).
4. Preheat the oven to 220 °C (425 °F). Line a baking sheet with foil and set a rack on top; arrange the drumsticks skin-side up, tucking lemon slices and the rosemary sprigs between them.
5. Roast at 220 °C (425 °F) for 15–20 minutes to start browning, then reduce the oven to 200 °C (400 °F) and continue for another 20–25 minutes, basting once or twice with the pan juices.
6. Check for doneness: the skin should be golden and juices run clear; let rest outside the oven for 5 minutes so the juices settle.
7. Serve the drumsticks with the roasted lemon slices and, if you like, extra lemon zest on top to brighten the flavor.

Tips

• Drying the skin as much as possible before roasting helps it get crispy.
• Using a rack in the pan prevents the drumsticks from stewing in their own juices.
• For an even deeper color on the skin, switch the oven to the broiler for the last 2–3 minutes—watch closely to avoid burning.

Variations

• Substitute the rosemary with thyme or parsley for a different aroma.
• For a spicy version, add 1/2 teaspoon crushed red pepper flakes or hot smoked paprika to the marinade.

FAQ