Roasted lemon and garlic drumsticks

Following yesterday’s post about freezing meals, I thought I’d share with you this recipe, which was emailed to me by a reader of Uforic Food.

She said she freezes these roasted drumsticks regularly – and that they are great to whip out of the freezer and re-heat when guests come over unexpectedly. She said the key is that the drumsticks stay moist because of the buttery sauce you pour over them at the end.

Last night was the big cook-up for my dad, and as a dedicated subscriber to this very blog – I’m sure he’ll let us know what he thought of this dish, once he has a chance to try it 🙂 (love you dad!! XX) I had a nibble on one before I packed them into containers, and I have to say, they were very delicious 🙂 Thanks to Kristy for putting forward this recipe for everyone to try – I will certainly be making them again!

Roast Lemon and Garlic Drumsticks 

  • 12 chicken drumsticks
  • 3 tbs of olive oil
  • the zest of 1 lemon, grated
  • 3tbs of butter
  • 2 cloves of garlic, finely chopped
  • 1 handful of fresh parsley

Method:

Pre-heat your oven to 200 degrees (c). Place the drumsticks into a shallow baking dish, season with salt and pepper, drizzle with the olive oil and add the lemon zest. Toss the drumsticks, using your clean hands, through the mixture.

Place in the oven and cook for 40 minutes.

Once the drumsticks are cooked through, remove them from the oven and cover with foil to keep warm. Meanwhile, heat the butter in a pan over a low heat and add the juice of half a lemon, along with the garlic. Do not let the garlic burns. After a minute of gentle cooking, add the parsley and some salt and pepper, to taste, right at the end.

Turn off the heat, place drumsticks on a serving platter, or in freezer containers, and drizzle over the buttery sauce.

There you have it. These should freeze well for up to three months.

To reheat, preferably thaw out first, then reheat by tossing them around in a frying pan, over a medium heat. However, you can just pop them in the microwave.

These would be great served with my warm potato salad and some crusty bread.

If you have any other recipes that are good for freezing and would like to share them with everyone, just like Kristy did – email it to me – I’d love to pop it on Uforic Food … lisa.foreman_media@yahoo.com.au

Be Inspired~

Lisa

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About Lisa Mary Foreman @ Uforic Food

I'm the creator Uforic Food - a blog compiled by three journalists whose talents lie in telling fabulous food stories. I'm on a journey to prove you can be healthy and passionate about food at the same time. Ruza lives in the city and is all about sharing her urban food experiences. Laura is the domestic goddess of the group and loves all things food, family and from the heart. Join us at the Uforic Food table where we share recipes, reviews, and all things food. If you'd like to get in touch, email me at lisamary@uforicfood.com

Posted on January 15, 2011, in chicken, Freezing meals and tagged , , , , , , , . Bookmark the permalink. 2 Comments.

  1. Lemon and parsley make everything taste so fresh, they almost cleanse the palate of garlic between each bite so the next one is always newly flavorful. Yum!

    • Hi there and thanks for visiting 🙂
      You are very right about the parsley and lemon – the combination of that, and the garlic does make it very balanced. A simple recipe, but a good one 🙂
      Hope you stop by again soon!

      P.s. Loved you blog – that chile recipe looks hardcore! Will definitely be subscribing!
      Cheers,
      Lisa

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