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.
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.
Because chicken tastes infinitely better with a potato side, I made some thick hasselback potatoes. And yes, plenty of herbed butter for the taters.
The herbed butter gives such a pretty artistic design on the chicken. It’s almost as pretty as floral lace. Ain’t it great?
“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)
Lemon-Thyme Chicken Drumsticks
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
- Preheat oven to 200C or 400F.
- To make herb butter, mash butter with fresh herbs, salt & pepper.
- Line a roasting pan or baking dish with celery & onion pieces.
- Place chicken drumsticks on top. Stuff 1 tbsp herbed butter under the skin of each drumstick.
- If you have leftover herbed butter, rub it over your hasselback cut potatoes and arrange to fit snugly in the baking dish.
- Feel free to add more ground pepper over the skin of the chicken.
- Bake for 30 minutes or until chicken is golden, juices run clear and the potatoes are tender.
- Serve with a simple buttered pasta, quinoa, couscous or as we did, with rice.