Herby drumsticks

SERVES 6- 8

Coat chicken drumsticks in flavour, roast them, wrap them in foil, and you’ve got yourself some finger-lickin’ deliciousness next time you picnic.

12 chicken drumsticks

Handful fresh coriander leaves

and 1/2 a juicy lemon

MOROCCAN MARINADE

1 tsp each ground coriander,

cumin, ginger and cinnamon ½tsp sea salt

Squeeze of orange or

lemon juice

3 tbsp olive oil

HERBY MARINADE

1 tbsp chopped fresh

rosemary

1 tsp each dried thyme

and oregano

½tsp sea salt and freshly

ground black pepper

Zest and juice of a lemon

3 tbsp olive oil

1 Preheat oven to 180 ºC.

2 Make three deep cuts in each drumstick.

3 Place the fresh coriander and lemon in a small container for transporting to your picnic.

4 For each marinade, mix together the ingredients and rub over and into 6 drumsticks.

5 Arrange in a single layer in an oven dish and bake until golden brown and cooked through – about 45 minutes.

6 Wrap the entire tray in foil and pack with your picnic.

7 Before serving, add torn coriander leaves to the Moroccan drums and a squeeze of lemon juice to the herby drums.