Roasted Chicken Drumsticks
Chicken drumsticks make an economical meal. Here, they are marinated with a spicy baste, then roasted and served with a creamy onion and lemon sauce.
Roast chicken drumsticks.
- Quantity: 4 SERVES
- Prep Time:
- Cooking Time:
- Nutrition Facts:kilojoules 1974, protein 32g, total fat 37g, saturated fat 12g, carbohydrate 3 g, fibre 1g
Ingredients8 chicken drumsticks eachabout 160g
Grated zest and juice of1 lemon
1 tablespoon Olive Oil
1 1⁄2 tablespoon mild currypowder
Salt and freshly ground blackpepper
1 onion finely chopped
1 tablespoon vegetable oil
25 g butter
1⁄2 cup chicken stock
2 tablespoon creme fraîcheor sour cream
Wedges of lemon
1 Score several slits on each of the chicken drumsticks, using a sharp knife. Mix together the lemon zest, olive oil and curry powder, then rub it all over the chicken, working it into the cuts. Season with salt and pepper and place in a shallow dish. Pour over 1 1/2 tablespoons of the lemon juice, cover and leave in the refrigerator to marinate for 2–3 hours.
2 Preheat the oven to 190°C. Toss the onion pieces with the vegetable oil, then spread it over the base of an ovenproof dish. Place the chicken on top. Roast for 20 minutes, then turn the chicken, spread with the butter and roast for a further 20 minutes.
3 Place the chicken on a heated serving dish. Pour the rest of the lemon juice into the ovenproof dish and scrape up the onion with a wooden spatula. Pour into a small saucepan, add the stock, heat gently, then stir in the crème fraîche or sour cream and warm through.
4 Pour the creamy onion sauce over the chicken and serve with lemon wedges.
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