Roast chicken drumsticks with parsley & garlic

Roast chicken drumsticks with parsley & garlic

This recipe harbours all the flavours of a roast - without even having to turn the oven on

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 30 minutes
Freezable

Method

  1. Heat a large, heavy-based lidded casserole or frying pan over a moderate heat. Add the oil and half the butter. Generously season the drumsticks with salt and pepper. When the butter is foaming, drop in the drumsticks, and fry until lightly browned all over.
  2. Cover the casserole with a lid and leave the drumsticks to fry gently for 20-25 minutes, turning regularly. Remove the lid and add the remaining butter, along with the garlic, parsley and lemon juice. Take the casserole off the heat and leave the flavours to infuse for a few minutes before serving.

This recipe is from Paul and Jeanne Rankin's 'New Irish Cookery'

Per serving

373 kcalories, protein 33g, carbohydrate 1g, fat 27 g, saturated fat 12g, fibre 0.3g, salt 0.7 g

Recipe from Good Food magazine, March 2004.

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Taste team comment

'The subtle way the lemon, garlic and parsley blended together was great. By the next day, the flavours had developed even more on our leftover chicken.'

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 30 minutes
Freezable

Great family supper

Ingredients

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Per serving

373 kcalories, protein 33g, carbohydrate 1g, fat 27 g, saturated fat 12g, fibre 0.3g, salt 0.7 g

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