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Chicken drumsticks with Maitre D'hotel butter


  • Heat a good slurp of oil with a dollop of butter in a large heavy-bottomed pan.
  • Add the drumsticks in one layer, skin side down. Season well, cover and cook for about 20 mins, turning every now and then.
  • Then add the lemon juice and garlic with 2 tbsp chopped parsley and another good dollop of butter. Cover and cook for about 5 mins, shaking the pan now and again.
  • When the chicken is almost ready, blanch the beans in boiling water until crisp-tender. Drain well.
  • To serve, place a mound of beans on individual plates and top with the chicken, cooking juices and a little more parsley.


  • olive oil
  • unsalted butter
  • 12 chicken drumsticks
  • sea salt & freshly ground pepper
  • juice of 1 lemon
  • 2 garlic cloves, finely chopped
  • 3-4 tbsp chopped parsley
  • 20 green beans, topped, tailed & shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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