Lemon herb chicken drumsticks

Method

Pat the drumsticks dry and place in a large bowl. Zest both lemons, then juice them into the bowl with the minced garlic, olive oil, chopped rosemary, thyme, salt and pepper. Toss the drumsticks thoroughly to coat, then cover and refrigerate for at least 2 hours or overnight. Arrange drumsticks on a lined baking tray and roast at 200°C for 35-40 minutes, turning halfway through and basting with remaining marinade, until golden and cooked through (internal temperature 75°C). Rest for 5 minutes before serving with the pan juices.