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?
- 15 mins preparation
- 45 mins cooking
- Serves 6
Print
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Ingredients
- 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
Method
- 1Preheat oven to 180ºC.
- 2Make three deep cuts in each drumstick.
- 3For each marinade, mix together the ingredients and rub over and into 6 drumsticks.
- 4Arrange in a single layer in an oven dish and bake until golden brown and cooked through – about 45 minutes.
- 5Before serving, add torn coriander leaves to the Moroccan drums and a squeeze of lemon juice to the herby drums.
Notes
Feel free to use wings or chicken nibbles for this recipe – just reduce the cooking time by 10-12 minutes.
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