Baked Lemon Chicken

When its a meal on my own, I can't think of none. It has to be chicken. The chicken my other half-half is anti about, or better to be said as he does not eat chicken (Butter Chicken, Sweet Chilli Chicken, Braised Chicken Feet & Chicken Varuval). So? Chicken does not come into my hunger and food picture unless and until he is away. Or when we are entertaining or when I want to try new chicken dishes which will be packed and handed over to our friends (Spicy Chicken Wings, Easy Chicken Kebab, Thai Yellow Chicken Curry & Malaysian Chicken Chop). Otherwise, there can't be chicken in my house. Actually, my other half-half does not mind if I cook chicken. Then again? I cooked chicken for myself and then cook another dish for him? God! Extra kitchen work. No way. On this day, obviously, my meal on my own and I decided to go for a Western style baked style. Baked (Baked Rice Pudding & Baked Bread Rolls) Lemon Chicken (Baked Cornflakes Chicken). Lemon, rosemary, chicken and baking? Pow! You tell me. Like a rocker the best combination right? Scent and fresh citrusy burst of lemon (Lemon Buttermilk Cake, Lemon Cashew Rice & Lemon Cream Pie), absolutely pleasing to our senses rosemary scent and tender succulent chicken, all in one as a wholesome meal. My-my! Paired alongside rice, fresh salad and yogurt. What do you think (Curried Roast Chicken)? 

Ingredients
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

Method
Lightly score the drumsticks -  two or three slits between 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.