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Ingredients

12 Lilydale Free Range Chicken Drumsticks
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil leaves
2 teaspoons dried Italian herbs
1 large garlic clove, crushed
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon sea salt, to serve
Lemon wedges, to serve
Basil leaves, to serve

Method

Step 1 Place chicken, vinegar, basil, dried herbs, garlic, lemon juice and oil in a large snaplock bag. Seal bag. Shake well to coat chicken. Refrigerate for 30 minutes to allow flavours to develop.
Step 2 Preheat oven to 200C (180C fan-forced). Place chicken and marinade, in a single layer, in a large baking dish. Sprinkle with salt. Season with pepper.
Step 3 Bake for 1 hour or until chicken is golden and cooked through, turning halfway during cooking. Cool chicken. Transfer to an airtight container. Refrigerate until transporting (see note).
Step 4 Serve chicken cold with lemon wedges and basil.

Italian chicken drumsticks

How to make Italian chicken drumsticks

Ingredients

Method