Herby Zucchini Chicken Drumsticks

I always have a problem with finishing up the herbs I buy. Sprigs always seem to hang out in my fridge with great ambitions and then when I finally get to them, they have fossilized. Almost.

I never learn my lesson though. I recently bought a small pack of rosemary AND sage. Because 2 herbs are easier to use up than one. -_-”

Good thing I grabbed some Chicken Drumsticks, Zucchini, Yellow Onions & tons of Garlic.
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I saw in a recipe how sage leaves were stuffed under the chicken skin so it can perfume the meat even better. Looks like pressed flowers/leaves, no? Maybe not.. 
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Such a super healthy dish.
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I used the rosemary a bit differently from the sage. Snipping the aromatic leaves into olive oil and smooshing it all with salt really releases the oils & thus perfumes the ingredients even more.
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Those drumsticks have got themselves a nice bed to lie on. The zucchini coins are going to be so fabulous soaking up chicken juices.
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Oh mannnnnn………
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Such a pretty sage leaf imprint 🙂
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I serve this lovely herby chicken dish with turmeric rice to complement the herbal flavours as well as to give colour.
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This was done in an hour with little effort. 
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Plenty leftover and very nutritious too.
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I of course had to have this slightly differently.
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Passes as a burrito? 
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 Thus is yet another one dish bake with veggies, chicken & herbs! If you wanna make it even easier and not have to deal with the rice, toss cubed potatoes in and you have your much needed carbs too.

‘Tis the season for roasts & bakes, people!


“To the end that my glory may sing praise to Thee, and not be silent. O LORD my God, I will give thanks unto Thee for ever.” {Psalm 30:12}

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Herby Zucchini Chicken Drumsticks
Prep time
Cook time
Total time
Serves: 3-4
  • 5 Chicken Drumsticks, skin on
  • 1 Zucchini, cut into thick coils
  • 1 Yellow Onion, halved & sliced thickly
  • 10 cloves Garlic, skin left on
  • 10 Sage Leaves
  • 1 sprig Rosemary
  • ½ cup Olive Oil
  • 3 tbsp Salt
  • 1 tbsp Garlic Powder
  1. Preheat oven to 200C or 400F.
  2. In a small bowl, pour in olive oil. Strip rosemary leaves into oil.
  3. Use kitchen scissors to roughly snip leaves until small pieces. Mix with salt & pepper.
  4. Mix ½ oil + rosemary mixture with zucchini & onions. Lay the zucchini & onions on the base of a 9 x 13 baking dish.
  5. Use fingers to carefully separate chicken skin from flesh & slip a sage leave on either side of each drumstick, 2 leaves per drumstick.
  6. Toss drumsticks with remaining oil mixture & lay them on top of vegetables.
  7. Randomly scatter garlic cloves.
  8. Pour remainder oil mixture over everything, if any left.
  9. Bake for 45 mins - 1 hour, depending on size of drumsticks. When juices run clear & no blood leaks out when the thickest part of the drumsticks are poked, they're done.
  10. Serve with rice or flat bread!
Roasted garlic can be mashed onto crostini to be had with the chicken & zucchini!


  1. I do love how you put the sage into the chicken skin! That’s pretty! I have never done that before and I’m going to try that for sure. 😀 Love veggie + protein dish like this. 🙂

    • I saw it done by Jamie Oliver I think. Looks like a piece of art, right? 🙂 Thanks Nami! These kinds of dishes are perfect for me –> low maintenance and doesn’t need much thought. Haha!

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