I love chicken drumsticks. That’s probably because I’ve grown up eating and making any chicken dish using just the drumsticks (we used to get them frozen in Salalah). In India, it was quite difficult for me to deal with the scrawny chickens we get here and that too the whole curry pieces (with the spare parts/offal!). Took me some time to get used to using these pieces, but I’ve learnt.
I recently ordered some drumsticks home with no idea whatsoever as to what to make with them. So the day before yesterday I knew I wanted to use these but wasn’t sure whether I wanted to make a curry or simply roast them. I finally decided to roast them and settled for a recipe I’d created out of the blue one day for a friend. A simple sealing off in a pan and then roasting for 30 minutes and voila, sticky gooey honey and lime chicken ready to devour.
Photo updated in 2016 using full chicken legs
Honey and Lime Roast Chicken
Preheat the oven to 180 C.
Clean the chicken and score well down to the bone.
Make a paste using the garlic, ginger, green chillies, honey, pepper, and chilli powder and marinate the chicken well with this.
Add the lime zest, lime juice and chopped coriander to the marinated chicken and keep aside for at least 30 minutes.
Now, put the oil in a frying pan and heat.
Once it is hot enough, put in the chicken and seal it off till it is golden brown on all sides.
Transfer into a baking tray covered in aluminium foil and cook for around 30-45 minutes.
Turn the pieces over at half time.
The chicken will be ready once the meat starts falling off the bone, and if you look closely the bone and meat should not remain pink.
Remove (don't forget the sauce i.e. the chicken juices) and serve hot. Goes well as a starter or just with some simple dal and rice.
Note: Alternatively, you can continue to fry it in the oil till it is cooked on medium heat.