Chicken drumsticks are our staple roast because they are cheap and tasty, but I’m always looking for new ways to prepare them. This recipe was inspired by an old magazine. For us, this is just a pantry staple meal, I like to use herbs and spices so keep quite a few in the pantry. We found the marinade to be a little ‘chalky’ and lacks that great fresh coriander flavour that I expected so I’ve substituted some of the ground coriander for fresh. You can leave it (and the chilli) out if you prefer. We served this with homemade chips and salad.
(serves 4, marinate 1 day ahead)
8 chicken drumsticks
1/2 cup of fresh lime juice (about 3 limes or substitute lemon juice)
2 Tbsp olive oil
3 cloves of garlic, crushed
1 fresh chilli finely chopped (or to taste)
2 tsp salt
1 tsp ground coriander
1 tsp sweet paprika
1 tsp dried oregano
1 – 2 Tbsp fresh coriander, chopped
- Mix marinade ingredients together and pour over chicken. Marinade overnight in a non-reactive container (glass, ceramic etc). I usually just throw the lot in a Tupperware container, put the lid on and give it all a good toss to coat the chicken in the marinade.
- Preheat oven to 200°C (390°F). Roast chicken, basting with the marinade, for 1 hour or until golden and cooked through.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.