Roast chicken drumsticks with parsley & garlic

Roast chicken drumsticks with parsley & garlic

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 30 minutes

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
373
protein
33g
carbs
1g
fat
27g
saturates
12g
fibre
0.3g
sugar
0g
salt
0.7g

Ingredients

  • 1 tbsp olive oil
  • 4 tbsp butter
  • 12-16 chicken drumsticks
  • 3 garlic cloves, finely chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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'

Recipe from Good Food magazine, March 2004

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
jamiewilson87's picture
  • 1
  • 2
  • 3
  • 4
  • 5

love this dish. very easy and fairly quick too. can be eating or hot or cold which is ideal for where i work. love garlic n lemon maybe verging on to much butter but great dish

violenceinbustop's picture

I decided to cook it in the oven instead and it didn't turn out too well. Whereas the whole kitchen smelled of roasted garlic and I used a whole lemon, none of the flavours penetrated the meat.

Roasted chicken is always awesome, though.

everveit's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I really liked eating it cold. Lemon and garlic was a very good idea. But next time I'll use less butter.

guidaface's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I make this all the time and everyone asks how to make it. Absolutely delicious, hot or cold, and very easy. This has become a mainstay recipe for me (and I am a very keen cook). I would give it more than five stars if that were possible.

georgeb74's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Far too greasy for us - gorgeous taste of lemon and garlic but too much butter I think. Prob wouldn't make again.

understandingmoon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I would suggest adding the parsley etc. at the very last minute - mine turned to charcoal and couldn't be tasted thereafter.

Questions

Tips