When did chicken drumsticks go out of fashion??! I used to eat chicken drumsticks all the time when I was a kid. My mum used to make the most amazing southern fried chicken drummers. I can remember eating them at every family party and buffet. Maybe it’s just us, but we don’t seem to eat them anymore. Everyone wants a chicken breast but chicken breasts are expensive and don’t have as much flavour.
What do I serve with Garlic and Rosemary Chicken Drumsticks?
Garlic and Rosemary Chicken Drumsticks are great for a simple midweek meal. You can also use them instead of roasting a whole chicken on a Sunday too! I like to serve them with baked sweet potatoes and a green salad. They also work really well with roasted potatoes and steamed vegetables like broccoli, carrots green beans. If you aren’t a massive fan of chicken drumsticks, these Rosemary Roasted Chicken Thighs are another favourite in our house. My boys absolutely love the crispy chicken skin and end up fighting over who had the most.
Can I make this recipe without Garlic Oil?
This is a very easy, simple ‘whack it in the oven’ kind of recipe. Perfect for lunch, dinner or even as an after school snack according to my kids. Simple flavours go a long way since the chicken tastes so good by itself. If you didn’t have any garlic oil, regular olive oil will work just fine. However, if you did want to add the garlic flavour you could always toss the chicken in minced garlic straight after cooking.
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Clean Eating Garlic Rosemary Drumsticks - Aldi
- Yield: 4 Servings
This is any recipe made with ingredients from Aldi. It is very easy and very inexpensive and a winner in my house!
- 1 kg Chicken Drumsticks
- 1 tsp Garlic Oil
- 2 tsp Fresh Rosemary finely chopped
- 1 pinch Sea Salt & Black Pepper
- Preheat a fan assisted oven to 180*C.
- Drizzle the oil over the chicken drumsticks and rub to coat them.
- Place the drumsticks onto a baking tray/ovenproof dish and sprinkle over the rosemary, sea salt and black pepper.
- Bake in the oven for 40-45 minutes until golden brown.