You must give the roasted lemon herb chicken drumsticks a try, they are so easy but is also so tasty! The lemon and herb is simple but such a nice fresh flavour.

I never just buy chicken drumsticks so I only ever really eat them if I roast a whole chicken.

Why do I have a whole bunch of chicken drumsticks then? I tried out a new delivery for my meat and poultry this week. I’ve been subscribed to The Meat Society for quite some time now who deliver in Sydney and Melbourne, but still hadn’t actually ordered from them. They partner with Australian Farmers and major food service providers who are the same guys that service the top restaurants and steakhouses across Australia. Basically they cut out the middle man so you get amazing quality meat at amazing prices (delivered to your door), because their buying power is the same or better than the major supermarket chains.

I’m glad I finally ordered last weekend, because the delivery of steaks, wagyu sausages, chicken drumsticks and lamb was such great value and so delicious! All their red meat is grass fed and when I emailed them (to none other than ha ha) they confirmed that the chicken is hormone free too. It’s not organic, but they are looking into free range, organic chickens too. So whilst I prefer organic chicken, if I can get hormone free then I’m generally happy with that too.

This recipe works just as well on any chicken cut, so maybe get your order in for next week with The Meat Society!


Roasted Lemon Herb Chicken Drumsticks


8-10 chicken drumsticks (organic / hormone free)
1 whole lemon, zest grated
2 tsp dried sage (or other herbs like basil, rosemary, mixed Italian etc)
Himalayan sea salt
Cracked black pepper
1-2 tbsp organic butter OR coconut oil


  1. Line a baking tray with baking paper and preheat the oven to 180°C. Place the drumsticks onto the tray with plenty of space between them.
  2. Melt the butter or coconut oil and use a pastry brush to lightly coat each drumstick.
  3. Sprinkle the lemon zest and herbs over the drumsticks. Cut the lemon in half and squeeze the juice over top as well. Place the two lemon halves onto the tray face down.
  4. Bake in the oven for 20-30 minutes until cooked through and the skin is golden.

Note: This is not a sponsored post for The Meat Society, I just like sharing when I find great products or services 🙂


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