Lemon-Thyme Chicken Drumsticks

As you would have probably noticed, I try to sprinkle/slather/rub whatever I can into chicken parts and roast for quick lunches and dinners. That’s the best part of having an oven and a desire for quick food.

I can technically say that I’ve not made roast chicken the same way twice. Okay, maybe I have on occasion but because I always use what I happen to have, I never seem to fret over not having one ingredient over the other. I like this fluidity and flexibility. I think that’s what cooking is all about.

So when I have some lemon-thyme and coriander threatening to die on me, I had to find a way to use the last of them in the most economical way possible. And that includes a good dose of butter.

Like this!
Lemon-Thyme Chicken Drumsticks 1

I’m basically making a simple herbed butter here to use as a self-baster and seasoning.Lemon-Thyme Chicken Drumsticks 2

And all that wonderful freshness does under the skins of our friendly and ever-reliable chicken drumsticks.Lemon-Thyme Chicken Drumsticks 3

I sat them on a bed of chopped onions and celery for more moisture. And have you noticed how celery takes on a sweet liquorice flavour after cooking? It’s so different when it’s fresh! I kinda love it.Lemon-Thyme Chicken Drumsticks 4

Because chicken tastes infinitely better with a potato side, I made some thick hasselback potatoes. And yes, plenty of herbed butter for the taters.Lemon-Thyme Chicken Drumsticks 5

Insert a good amount of heat. End results will be shockingly phenomenal for such a simple recipe.Lemon-Thyme Chicken Drumsticks 6

I mean, barely 10 minutes of active preparation and 30 minutes later, you have dinner!Lemon-Thyme Chicken Drumsticks 7

The herbed butter gives such a pretty artistic design on the chicken. It’s almost as pretty as floral lace. Ain’t it great?

xoxoxo, Jayne

“For the LORD thy God bringeth thee into a good land, a land of brooks of water, of fountains and depths that spring out of valleys and hills; A land of wheat, and barley, and vines, and fig trees, and pomegranates; a land of oil olive, and honey; A land wherein thou shalt eat bread without scarceness, thou shalt not lack any thing in it; a land whose stones are iron, and out of whose hills thou mayest dig brass.” (Deuteronomy 8:7-9)

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Lemon-Thyme Chicken Drumsticks
(serves 2)


4 Chicken Drumsticks, skin on
1 large Russet or 2 small New Potatoes, hasselback cut
1/4 cups Butter, room temperature
3 tbsp Fresh Herbs (I used Lemon-Thyme & chopped Coriander)
1 tbsp Salt
1 tsp ground Black pepper
2 stalks Celery, cut into 1 inch pieces
1 Yellow Onion, peeled & cut into 1/2 inch discs

  1. Preheat oven to 200C or 400F.
  2. To make herb butter, mash butter with fresh herbs, salt & pepper.
  3. Line a roasting pan or baking dish with celery & onion pieces.
  4. Place chicken drumsticks on top. Stuff 1 tbsp herbed butter under the skin of each drumstick.
  5. If you have leftover herbed butter, rub it over your hasselback cut potatoes and arrange to fit snugly in the baking dish.
  6. Feel free to add more ground pepper over the skin of the chicken.
  7. Bake for 30 minutes or until chicken is golden, juices run clear and the potatoes are tender.
  8. Serve with a simple buttered pasta, quinoa, couscous or as we did, with rice.


  1. Looks delicious!!
    I love how you cut the vegetables… looks so fancy. 🙂


  2. Drumsticks are hands down my girl’s favorite food. And the flavor combination is perfect for me. So, I think this will be appearing on my dinner table in the very near future!

    • Oh goodie! Let me know how it went! Drumsticks are so easy to prepare and cook. It’s almost impossible to mess them up. That’s why I always try to have some in the freezer.

  3. Yum! I love citrus, thyme and butter in my chicken. Love the idea of stuffing the herb butter underneath the skin. Delicious!

    • Yes! It makes the meat really juicy. Also, stuffing it under the skin makes sure flavours get inside rather than just the skin alone. It took me a while to think of that. Ha!

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