Chicken drumsticks

Difficulty 2/5

Serves 4 – Prep: 10min – Overnight marinating – Oven: 50 min. Recipe by Anne’s Kitchen.

  • -8 chicken drumsticks, without skin
  • -For the marinade:
  • -100g Greek yoghurt
  • -120g Mayonnaise "au citron"
  • -25g dill, chopped
  • -2 tsp dried mint
  • -¾  tsp salt
  • -White pepper
  • -For the lemon yoghurt:
  • -200g Greek yoghurt
  • -Zest of 1 lemon
  • -Salt and pepper
  • -To serve: 
  • -Salad leaves
  • -Pomegranate seed
  • -Oil
  • -Vinegar
Chicken drumsticks

  1. 1Start the day before you want to serve the chicken. Combine all the marinade ingredients in a bowl. Coat the chicken in the marinade, cover and refrigerate overnight.
  2. 2The next day, preheat the oven to 180°C fan. Put the chicken in a baking tin and bake for 50 minutes.
  3. 3Meanwhile, make the lemon yoghurt and the salad : Mix all the ingredients for the lemon yoghurt in a bowl. Mix the salad leaves with pomegranate seeds, dress with oil and vinegar to your taste.
  4. 4Serve the chicken with the salad and lemon yoghurt.
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