Chicken with rosemary and garlic
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How to make Chicken with rosemary and garlic
Yield = 4Prep time: 0:15
Cook time: 0:30
Total time: 0:45
Ingredients
- 8 chicken drumsticks
- 1 bunch rosemary, cut into 2cm sprigs
- 1 1/2 tablespoons olive oil
- 1 garlic clove, crushed
Greek salad
- 500g ripe tomatoes, quartered
- 2 Lebanese cucumbers, halved, sliced diagonally
- 1/2 cup kalamata olives
- 1 teaspoon dried oregano
- 1 tablespoon extra-virgin olive oil
- 1/2 lemon, juiced
- 150g Greek-style feta cheese, cut into small cubes
Method
- Step 1 Preheat oven to 220°C. Line a large baking tray with baking paper. Place a wire rack over tray (see note). Cut three 1cm-deep, 2.5cm-long slits into each drumstick.
- Step 2 Insert 1 rosemary sprig into each slit. Combine oil and garlic in a small bowl. Brush over chicken. Place drumsticks on rack. Roast for 25 to 30 minutes or until chicken is golden and juices run clear when thickest part is pierced with a skewer.
- Step 3 Make Greek salad: Meanwhile, place tomatoes, cucumbers and olives in a bowl. Add oregano, oil and 1 1/2 tablespoons lemon juice. Season with salt and pepper. Add feta. Toss to coat.
- Step 4 Serve rosemary and garlic drumsticks with Greek salad.
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