Herby drumsticks

Chicken drumsticks have never tasted better than they do lathered in these incredible Nici Wickes marinades. Go Moroccan-style or opt for a zingy and herby alternative - or why not give both a try?

By Nici Wickes
  • 15 mins preparation
  • 45 mins cooking
  • Serves 6
  • Print


  • 12 chicken drumsticks
  • handful fresh coriander leaves and 1/2 a juicy lemon
Moroccan marinade
  • 1 teaspoon each ground coriander, cumin, ginger and cinnamon
  • 1/2 teaspoon sea salt
  • squeeze of orange or lemon juice
  • 3 tablespoon olive oil
Herby marinade
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon each dried thyme and oregano
  • 1/2 teaspoon sea salt and freshly ground black pepper
  • zest and juice of a lemon
  • 3 tablespoon olive oil


  • 1
    Preheat oven to 180ºC.
  • 2
    Make three deep cuts in each drumstick.
  • 3
    For each marinade, mix together the ingredients and rub over and into 6 drumsticks.
  • 4
    Arrange in a single layer in an oven dish and bake until golden brown and cooked through – about 45 minutes.
  • 5
    Before serving, add torn coriander leaves to the Moroccan drums and a squeeze of lemon juice to the herby drums.


Feel free to use wings or chicken nibbles for this recipe – just reduce the cooking time by 10-12 minutes.

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