The rosemary plant have not been growing all that well. Still I have not given up. So in the name of pruning the plant, I cut off two stems and used them for this dish - lemony rosemary scented chicken paired with rice, salad and a dollop of sour cream. As for the plant, I am keeping my fingers crossed with the hope it will strive and become bushy in the near future. But for the time being, I am contented that this dish turned out as expected for a satisfying wholesome meal.
2 medium size chicken drumsticks (or any other part you like)
1 tbsp soften butter
2 sprigs fresh rosemary - lightly crushed/chopped the leaves
1/2 tsp garlic paste
1 tsp ginger paste
2 tbsp lemon juice
1/2 tsp sugar
Salt and pepper for taste
Lightly score the drumsticks - two or three slits in the flesh with a knife.
Rub and marinate with the rest of the ingredients.
Let it sit in the fridge for at least 3 hours.
Bring out and gently stir drumsticks into marinate.
Place on a greased baking tray.
Bake at 170C for about 40 minutes or until cooked.
(Note; turn the pieces to cook on both sides)
Remove from oven.
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