Lemon and garlic drumsticks
Foto’s: Micky Hoyle Galery
30 minutes
(Serves 4)
- 12 chicken drumsticks
- Juice of 1 lemon
- 80 ml olive oil
- 4 cloves of garlic, finely chopped
- 15 ml wholegrain mustard
- Salt and freshly ground black pepper to taste
- 100 g small rosa tomatoes, halved
- Half a cucumber, seeds removed, thickly sliced
- 100 g baby spinach leaves
Preheat oven to 200 °C. Make about 3 small cuts in each drumstick. Combine lemon juice, olive oil, garlic and mustard. Put drumsticks in an oven roasting dish and season with salt and black pepper. Pour the sauce over and see to it that drumsticks are well coated. Roast for 25 - 30 minutes. Arrange tomato halves, cucumber slices and spinach leaves on a large serving dish and arrange drumsticks on top.
- Assistent Lynnae Janse van Rensburg
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