These drumsticks have always been a favourite with my kids. We call them salad dressing chicken, because the marinade is basically vinaigrette, with a few spices added. (Cumin flavoured lettuce anyone?) Even tough little free-range drumsticks (and who would buy any other kind) are tenderised by bathing in this mixture. Overnight would be best, but a few hours is better than nothing. I submitted these to the Ikea Food Challenge here in Holland this month, plated up with some mashed potatoes and steamed courgettes. Roasted root vegetables would be delicious with them too. Use the marinade for chicken wings to make a great appetiser.
marinated chicken drumsticks
6 tbsps olive oil
2 tbsps vinegar
1 tsp cumin
half tsp paprika
good pinch each salt and pepper
1 clove garlic, finely chopped
Using a small, sharp knife, cut 2 slashes in the meatiest part of the drumstick. This will help the marinade to absorb.
Mix all the marinade ingredients in a non-metallic dish or zip-loc bag and add the chicken. Cover the dish and leave in the fridge overnight or for a few hours, turning occasionally.
Preheat the oven to 180 degrees c.
Place the drumsticks on a heavy oven tray lined with baking parchment, making sure none of them are touching.
Roast for about 45 minutes until golden brown and cooked through, basting once or twice with the marinade.