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Rosemary and parmesan drumsticks

  • 5 minutes
  • 40-45 minutes
  • 6
Rosemary and parmesan drumsticks

Chicken drumsticks are ideal picnic food. Wrap the ends in a paper serviette and take a bite. Enjoy with the roast pumpkin and grape salad.


  • 12 chicken drumsticks
  • 2 tablespoons oil or melted butter
  • 2 tablespoons rosemary leaves
  • ¼ cup grated Parmesan


  1. Preheat the oven to 190ºC. Line a baking tray with baking paper or foil.
  2. Toss the drumsticks in the oil or butter and rosemary and arrange in a single layer on the prepared tray. Scatter over the Parmesan.
  3. Bake in the preheated oven for 40-45 minutes or until the drumsticks are well cooked. Cover and cook before wrapping in foil to transport to a picnic.

Cooks Tips

- To make sure the drumsticks are well cooked, pierce the thickest part and check that the juices run clear. If the meat is still slightly pink, cook a further 5 minutes. - If planning to have the drumsticks cold, cover the hot drumsticks and cook for 20 minutes. Refrigerate until well chilled. Wrap in foil or place in a lidded container to transport and keep in a chilly bin. Variations: - Use oregano or marjoram in place of rosemary. - Add 1 teaspoon paprika with the rosemary. - Add 1 geaspoon minced garlic with the rosemary.

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