Global
Roasted Chicken Drumsticks
Simple roasted chicken drumsticks seasoned with salt. A carnivore staple.
~40 mintotal~157 kcalper serving~22g protein~0g carbs~8g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 2.
Ingredients
- 3 Chicken drumsticks
- to taste Salt
Cooking Steps
Preheat the oven to 200C (390F) and pat the drumsticks dry with paper towel.
Season all over with salt, rubbing it into the skin.
Arrange on a baking tray, skin-side up, with space between each piece so they roast rather than steam.
Roast for 30-40 minutes, until the skin is golden and crisp and a meat thermometer reads 74C (165F) at the thickest part, not touching bone.
Rest for 5 minutes before serving.
Plant & Growing Tips
Rosemary
- Not in the recipe, but grow it to infuse your roasted chicken with a fragrant, piney aroma and robust flavour.
- Plant in full sun and well-drained, even sandy or rocky, soil, as it thrives in Mediterranean-like conditions.
- Rosemary is drought-tolerant once established but benefits from occasional deep watering during dry spells.
Thyme
- Not in the recipe, but grow it to add an earthy, slightly minty, and peppery note that beautifully complements roasted chicken.
- Plant in full sun and very well-drained soil; it tolerates poor soil and dry conditions well.
- Thyme can be grown effectively in pots, making it easy to move indoors during colder months.
Natural Pest Control
- Ensure good air circulation around rosemary and thyme to deter fungal issues and spider mites.
- Hose off any aphids or mealybugs with a strong stream of water from hardy rosemary plants.
- Companion plant with other herbs like sage or lavender to deter general garden pests from your herb patch.
- Inspect plants regularly and hand-remove any visible pests to prevent infestations from spreading.
Harvest
Rosemary
- Snip sprigs or individual leaves as needed, harvesting up to one-third of the plant at a time to encourage new growth.
- Harvest before flowering for the most concentrated flavour, though the flowers are also edible.
- Regular pruning helps maintain a bushy shape and prevents the plant from becoming woody.
Thyme
- Snip small sprigs or individual leaves as needed, preferably in the morning after the dew has dried.
- Harvest regularly to promote new growth and prevent the plant from becoming leggy.
- Cut back the plant by about one-third after it flowers to encourage a fresh flush of growth.
