Marinate your chicken up to 1 day ahead, refrigerated. When dinner time rolls around, bake for about 25 minutes until crispy. Serve with your favorite veggies or a simple salad.
- 2 1/ 2 pounds free range chicken drumsticks, organic
- 1 teaspoon cayenne pepper
- 1 pinch saffron
- 2 tablespoons smoked paprika
- 1/ 2 lemon, juiced
- 1 tablespoon honey
- 6 sprigs thyme
- 3 sprigs oregano
- 3 cloves garlic, crushed
- 1/ 2 cup aioli or mayonnaise
- Lemon wedges, for serving
Preheat the oven to 400 degrees F. Line a baking tray with parchment paper. In a large mixing bowl, combine the cayenne pepper, saffron, paprika, lemon juice, honey, thyme, removed from the stem, oregano and 2 of the garlic cloves. Place the drumsticks in the bowl and mix to coat in the marinade.
Place on the baking tray and cook for 20-25 minutes or until skin is golden brown and the flesh turns white. Remove and plate in a serving platter.
Mix the third garlic clove with the aioli. Serve alongside the drumsticks with extra sprigs of thyme.