Roast chicken drumsticks with parsley & garlic

Roast chicken drumsticks with parsley & garlic

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(12 ratings)

Ready in 30 minutes


Serves 4
This recipe harbours all the flavours of a roast - without even having to turn the oven on

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal373
  • fat27g
  • saturates12g
  • carbs1g
  • sugars0g
  • fibre0.3g
  • protein33g
  • salt0.7g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 12-16 chicken drumsticks
  • 3 garlic cloves, finely chopped
  • 2 tbsp fresh parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp lemon juice


  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.

Recipe from Good Food magazine, March 2004
BBC GoodFood Magazine

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Comments, questions and tips

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jul34es's picture
14th Mar, 2019
Very quick to make and yummy with creamy mash which I made last night
21st May, 2012
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
18th Jan, 2011
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.
6th Apr, 2010
I really liked eating it cold. Lemon and garlic was a very good idea. But next time I'll use less butter.
21st Aug, 2009
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.
8th Jul, 2009
Far too greasy for us - gorgeous taste of lemon and garlic but too much butter I think. Prob wouldn't make again.
30th Jan, 2009
I would suggest adding the parsley etc. at the very last minute - mine turned to charcoal and couldn't be tasted thereafter.
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