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Crispy skin chicken drumsticks


  • Preheat oven to 200°C fan forced (220°C normal).
  • Toss the chats with a little oil and salt in an oven tray.
  • Combine the lemon zest and juice with the tarragon, 2-3 tbsp oil and seasonings.
  • Then pat the chicken dry with kitchen paper towels and toss in the marinade until well coated.
  • Place a cake rack on the oven tray and place the chicken on top. Then brush the chicken all over with the marinade and cook in the oven for about 40 mins until the chicken is golden and crispy, turning once and basting now and again.
  • Serve the chicken and potatoes with your favourite steamed green vegies on the side.


  • 6 large chats (baby potatoes), scrubbed well & halved
  • olive oil
  • sea salt & freshly ground pepper
  • grated rind of 1 lemon & juice of 2
  • 2 tbsp chopped fresh tarragon
  • 8 chicken drumsticks

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
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm