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Chicken with rosemary and garlic
Chicken with rosemary and garlic
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate roast chicken with a flavorful Greek salad that is simple, budget-friendly, and full of crunch.
Ingredients:
  • 8 chicken drumsticks
  • 1 bunch rosemary, cut into 2cm sprigs
  • 27.30 gm olive oil
  • 1 garlic clove, crushed
  • 500g ripe tomatoes, quartered
  • 2 Lebanese cucumbers, halved, sliced diagonally
  • 125.00 ml kalamata olives
  • 1 tsp dried oregano
  • 18.20 gm extra-virgin olive oil
  • 1/2 lemon, juiced
  • 150g Greek-style feta cheese, cut into small cubes
Instructions:
  • Preheat the oven to 220°C. Line a large baking tray with baking paper and place a wire rack on top (refer to note). Make three 1cm-deep, 2.5cm-long slits in each drumstick.
  • Thread a fragrant rosemary sprig into each incision. Whisk together the aromatic oil and pungent garlic in a petite bowl. Lusciously brush over the succulent chicken. Arrange the delectable drumsticks on the rack. Roast for 25 to 30 minutes or until the chicken glistens with a golden hue and its succulent juices flow clear when pierced with a skewer.
  • As the Greek salad is coming together, combine tomatoes, cucumbers, and olives in a bowl. Drizzle with oregano, olive oil, and 1 1/2 tablespoons of fresh lemon juice. Season generously with salt and pepper, then gently fold in the feta cheese until everything is well coated.
  • Plate the rosemary and garlic drumsticks alongside a flavorful Greek salad.

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