Drumsticks with Parsley and Lemon….and more!!

A middle of the week dish…does not take long to prepare at all… approximately 10 minutes to get everything ready and 20 minutes later, you’ll have this juicy chicken drumsticks ready….I serve it on a bed of couscous to soak up those lovely juices but you can use mashed potatoes or whatever your preference.  The lemon juice makes this really succulent and gives it a different flavour. This is another one of the Masterchef recipe’s that I’m totally obsessed with.  Most probably the best investment I made in buying their latest cookbook…I am yet to come across a recipe that failed!!  Big Kudo’s to them I say!!!!


1 clove garlic, crushed
1/4 bunch flat leaf parsley, finely chopped
Finely grated rind and juice of 1 large lemon
1/3 cup extra virgin olive oil 
8 chicken drumsticks (from deli)
2 truss tomatoes, diced
1 Sheppard avocado, diced
1 tbsp extra virgin olive oil
Salt and pepper


1. In a medium bowl combine the garlic, parsley, lemon rind, 3/4 juice of 1 lemon and olive oil. (Alternatively, the marinade can
be made by pulsing ingredients together in a food processor until just combined). Score the drumsticks by making 2 slits about 2 cm
apart on both sides of the drumstick with a sharp knife. Place the drumsticks in a large bowl and pour half of the parsley mixture over
the chicken, reserve other half of marinade. Mix well then cover and refrigerate for 10 mins.

2. Preheat a barbecue grill to medium high heat. Season the chicken with salt and pepper and cook the drumsticks on the hot grill for
15-20 mins or until the chicken is cooked through to the bone, or to an internal temperature of 75°C.

3. In a large bowl combine the tomatoes, avocado, 1/4 juice of lemon and olive oil, and season to taste with salt and pepper.

4. Spoon the tomato and avocado salad onto the centre of 4 serving plates and place 2 chicken drumsticks next to the salad on each plate. Drizzle the reserved parsley sauce over and around the chicken and serve.




1 x 85g packet  Original Raspberry Jelly

500g Marie biscuits, finely crushed

1 x 400g can sweetened condensed milk

3 cups desiccated coconut

1 tbsp cocoa powder


1.  Prepare the  Original Raspberry Jelly according to pack instructions and allow to cool, but do not set.
2.  Place the crushed Marie biscuits into a large mixing bowl and mix in the condensed milk, cooled Aeroplane Original Raspberry Jelly liquid, 1/2 cup of coconut and cocoa powder.
3.  Once combined, roll mixture into golf sized balls and then coat into the remaining coconut. Place rum balls into the fridge and set for 4 hours and serve.

11 Responses to “Drumsticks with Parsley and Lemon….and more!!”

  1. Those drumsticks just scream summer, girlfriend. Make me want to have a party 🙂

  2. Big Kudos to YOU, Amanda! And now you have my mouth absolutely WATERING!

    Second your sentiment too, Cindy…hard to resist a party in this sensational summer weather 🙂 xx

  3. Both of these recipes sound delicious. Lemon with chicken is always good and the parsley, avocado, and tomato make it even more tempting. Chocolate and Raspberry Coconut Balls I know I would love to have with a cup of coffee. Anyone that has the privilege to dine at your place is blessed indeed! Thank you for sharing the recipes you use to prepare unbelievably fine foods.

  4. Okay..this is just cruel…I haven’t had lunch yet! Pllus, I’m trying to watch my weight…so this is…well actually it looks just delicious!

  5. ok, now I am seriously hungry, and without enough of the ingredients you list (including chicken drumsticks) – will have to go scrounge in my fridge for second (third-, fourth-) best… 😉

  6. I think I lost my comment!!???

    Here goes again –

    Sounds light, lovely, and delicious. I had to look up the brand avacado you mentioned. We have same type of avacado under different brand name in U.S. Also looked up Marie biscuits. Turns out it is a tea biscuit. I know of a gluten-free type. This last recipe looks like a good “too hot to cook” recipe. I like that! 🙂 Thanks much …


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