Recipe of Favorite Rosemary Flavoured Roasted Chicken Drumettes

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Homemade Rosemary Flavoured Roasted Chicken Drumettes. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Rosemary Flavoured Roasted Chicken Drumettes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rosemary Flavoured Roasted Chicken Drumettes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rosemary Flavoured Roasted Chicken Drumettes is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can cook Rosemary Flavoured Roasted Chicken Drumettes using 9 ingredients and 5 steps. Here is how you can achieve it.

My family loves rosemary, so I wanted to make a delicious dish using this herb. Please marinate the chicken for at least a half day. If the chicken starts scorching, please cover with aluminium foil. Squeezing lemon over makes for a lighter taste. For 3 servings. Recipe by *Anna*

Ingredients and spices that need to be Get to make Rosemary Flavoured Roasted Chicken Drumettes:

1. 10 Chicken wing drumettes
2. 2 clove ＊Garlic
3. 1 ＊Consomme soup stock cube
4. 2 1/2 tsp ＊Salt
5. 1 ＊Black pepper
6. 2 tsp ＊Dried rosemary
7. 4 tbsp ＊White wine
8. 2 tbsp ＊Extra virgin olive oil
9. 1 Lemon wedges

Steps to make to make Rosemary Flavoured Roasted Chicken Drumettes

1. Slice the garlic and finely chop a soup stock cube. Use a fork to poke holes into the chicken to help with the marinating.
2. Put the chicken drumettes and the ＊ingredients into an air-tight bag. Mix well and press the air out as you seal. Leave in the fridge overnight.
3. Take the chicken out from fridge and bring to room temperature. Then, put them skin side down on a baking tray lined with parchment paper. Bake in an oven preheated to 200ºC for 40-50 minutes.
4. After 20-30 minutes, take the tray out out the oven and turn the chicken over. Then, put back in the oven to continue roasting.
5. Once roasted, transfer onto a paper towel to remove any excess oil. Serve on a plate with lemon wedges.

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