Name: Kotoboutakia Lemonato - Lemon Chicken Drumettes (Κοτομπουτάκια Λεμονάτο)
Ingredients: 2 kg chicken drumettes or wings; zest of ½ lemon (finely grated); ⅓ cup freshly squeezed lemon juice; 4 tablespoons extra virgin olive oil; 2 teaspoons garlic paste or 6–8 garlic cloves (finely grated); 1½ tablespoons Dijon mustard; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 1 tablespoon honey; 1 teaspoon stock powder; salt and freshly ground black pepper (to taste)

Kotoboutakia Lemonato – Lemon Chicken Drumettes (Κοτομπουτάκια Λεμονάτο)

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Course: Appetiser, Dinner

Cuisine: Greek

Ingredients Method

Ingredients

2 kg chicken drumettes or wings
zest of ½ lemon finely grated
⅓ cup freshly squeezed lemon juice
4 tablespoons extra virgin olive oil
2 teaspoons garlic paste or 6–8 garlic cloves finely grated
1½ tablespoons Dijon mustard
2 teaspoons dried oregano
1 teaspoon dried thyme
1 tablespoon honey
1 teaspoon stock powder
salt and freshly ground black pepper to taste

Method

Preheat the oven to 180°C fan.
In a large baking tray, combine the lemon zest, lemon juice, olive oil, garlic, mustard, oregano, thyme, honey, stock powder, salt and pepper. Mix well.
Add the drumettes and toss thoroughly to coat. Allow them to marinate for 10-15 minutes while the oven finishes heating.
Spread the drumettes out in a single layer, leaving a little space between them to encourage browning.
Bake for 30-35 minutes, turning and basting halfway through, until golden with lightly charred edges and the meat is tender and pulling away from the bone.
Remove from the oven and finish with a scattering of fresh thyme, oregano or finely chopped parsley before serving.

Kotoboutakia Lemonato – Lemon Chicken Drumettes (Κοτομπουτάκια Λεμονάτο)