Dominique Rizzo's Greek-style baked lemon chicken.
Dominique Rizzo's Greek-style baked lemon chicken. CONTRIBUTED

RECIPE: You can't beat a drumstick

CHICKEN legs are something I associate with Asian marinades or crumbed and fried.

For this Greek-style recipe, I trimmed the chicken legs off at the knuckle and took off the skin and the meat around the bone for a cleaner look.

It also makes it easier to pick them up and eat. You can ask your butcher to trim them up for you.

This baked lemon chicken with herb roasted vegetables uses fresh lemon and a selection of herbs that I am sure you can easily start to grow.

It's easy, deliciously flavoursome and ideal for lunch the next day.

Greek-style baked lemon chicken with herb roasted vegetables

Serves 4



1.2kg or 12 chicken legs

1 tbs fresh rosemary, chopped

1 tbs fresh oregano

2 cloves garlic

1 tbs parsley

Salt and pepper

2 tbs lemon juice

1 tbs olive oil

1 lemon cut into eight wedges.


Herb roast vegetables:

1 large red capsicum, seeded and cut into 4cm pieces

400g pumpkin, peeled and seeded and cut into 5cm chunks

2 brown onions, peeled and cut into 8 wedges

4 roma tomatoes, cut into wedges

2 cloves garlic, minced

1 tbs olive oil

Salt and pepper

1 tbs fresh picked thyme.


METHOD: Preheat the oven to 200C.

Using a sharp knife make a couple of incisions in each chicken leg and sit them in a baking dish.

Blend or chop together all the herbs and the garlic and mix this with the lemon juice, olive oil and salt and pepper. Pour this over the chicken and rub it into the incisions. Take a wedge of the lemon and push it into one of the incisions in the chicken and sit it back in the baking dish. Bake the legs for 40 minutes.

Prepare the vegetables on a baking tray and drizzle over the olive oil combined with the minced garlic, season with salt and pepper, and roast for 30 minutes.

Garnish the vegetables with the fresh thyme when they come out of the oven.


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Dominique Rizzo.

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