Lemon-Chicken Drumsticks

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These lemon and thyme chicken drumsticks are a bright and fragrant addition to your midweek dinner rotation. This high-protein dish relies on a simple marinade of fresh citrus, earthy herbs and extra-virgin olive oil to tenderise the meat while infusing it with a vibrant, zesty flavour. Roasting the chicken slowly ensures the meat remains succulent and falls away from the bone, while a quick finish under the grill provides that sought-after golden, crisp skin.

Ideal for busy households, this recipe can be prepared well in advance, allowing the marinade to work its magic overnight. Serve the drumsticks atop a bed of buttery orzo or steamed basmati rice to soak up the delicious, thickened pan juices. It is a wholesome, family-friendly meal that feels both comforting and impressively fresh.

Ingredients for Lemon-Chicken Drumsticks

12 chicken drumsticks (about 1.4kg )
Finely grated zest and juice of 2 lemons
2 tablespoons chopped fresh thyme leaves
2 matskedar extra jungfruolivolja
Salt and freshly ground black pepper, to taste
Favourite orzo or rice, for serving (if desired)
2 tablespoons chopped parsley, for garnish

How to make Lemon-Chicken Drumsticks

Rinse the chicken and pat dry.
Combine the lemon zest and juice, thyme, olive oil, salt, and pepper in a large bowl. Add the drumsticks and toss to coat. Cover and refrigerate for 2 to 4 hours, or overnight.
Förvärm ugnen till 191°C.
Arrange the drumsticks in a shallow roasting dish to fit (use two dishes to avoid crowding). Pour any marinade over the chicken and bake, basting occasionally, until the drumsticks are cooked through and golden brown, about 1 1/4 hours.
If the drumsticks have not browned enough, place them under the grill, 4 inches from the heat source, for 2 to 3 minutes on each side or until browned, watching carefully.
Spoon the orzo or rice on a platter and arrange the drumsticks on top. Pour the chicken pan juices into a small saucepan and cook over medium-high heat until thickened. Pour over the chicken and sprinkle with parsley. Serve immediately.

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