I put these drumsticks together last night because I wanted something really low carb to have with some of my freshly grown butternut pumpkin. I went with the same flavours I use when Roasting a whole chicken because its my favourite combo.

Low Carb Lemon, Garlic and Thyme Chicken Drumsticks

Ingredients

1 kg chicken drumsticks (I had 7 drumsticks)
2 Lemons
2 cloves of garlic, crushed
30ml olive oil
fresh thyme leaves
freshly ground salt and pepper
butter

Method

Combine the juice of two lemons, garlic, thyme and olive oil in a tight fitting non metallic bowl and marinate drumsticks in the fridge for a few hours.

Preheat oven to 190C

Melt some butter in the baking dish. Add some salt and pepper to chicken and marinade then pour into baking dish.

If roasting veg, prepare veg and place around the drumsticks and coat in pan juices.

Place in oven and bake for about an hour, turning half way through. Turn heat up a touch towards the end if you need to brown more. I went a bit over an hour I think with it on 200 towards the end with some butter dabbed on top because I like at least one side nice and crispy

Serve and pour over some of the pan juices. I allowed the remaining juices in the pan to cool and it was nice and jelled so I put in a dish and whacked in the fridge to reuse.

Glad you liked them, great for the kids, very healthy

I have been making these again for Maya's lunches, yesterday I made a bunch using winglets, they're such a hit and so simple

I use plenty of olive oil and butter so there's plenty of juices to serve aswell as when reheating some, any leftover juices I use to crispy fry some eggs for my lunch, tastes awesome!


image.jpeg