These Lemon and Thyme Chicken Drumsticks are another one of my quick and easy, budget-friendly family meals. Such simple flavours but they work really well together and I usually have all the ingredients on hand which is even better when I’m trying to meal plan and stick to a budget. Drumsticks are one of the cheaper cuts from the chicken, even when you’re buying free-range/organic, which is great because it’s really important to choose meat that has been raised well, it’s not only better for the animal but also the nutritional benefits of the meat are far more superior in free range and organic chicken. Conventional chickens are often fed on a high grain diet and will have high levels of omega-6 fatty acids, which are very inflammatory if consumed in excess. Free-range and organic chicken have the opportunity to feed on grass and insects when outdoors which results in a higher omega-3 content in the meat, the anti-inflammatory fatty acid, which is a huge benefit our health and helps to reduce the risk of chronic disease.
These are great served with a fresh side salad in the summer or with roasted veggies in the winter, making them a great dinner choice to include year round.
- 1kg of free-range/organic chicken drumsticks
- zest of one lemon
- 6 sprigs of fresh thyme
- olive oil
- sea/himalayan salt and pepper
- juice of half a lemon
- Preheat oven to 180 degrees celsius. Lightly brush the base of an oven-proof baking dish with olive oil.
- Arrange drumsticks in baking dish, skin side up. Rub generously with olive oil and season well with salt and pepper.
- Sprinkle drumsticks with lemon zest and thyme leaves.
- Place in oven for 40-45 minutes or until cooked through and juices run clear.
- Remove from oven and squeeze juice over drumsticks. Serve with a fresh salad or roasted veg.