Honey & Citrus Baked Chicken. Big Batch!

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by Karen Swan

Chicken drumsticks are a fantastic ingredient to use for MamaBaking!

Inexpensive and deliciously tasty, they are also one of the simplest meals to cook, requiring minimal effort for maximum taste.

I’ve been staring at a bowl of oranges for weeks now.  I also have a big bag of them plonked outside my pantry door.  Either my Market going husband has no memory for what we already have when he shops, or he’s stockpiling citrus for the oncoming cold and flu season!

Regardless, I HAD to use some, and there’s only so much juice one little family of 3 can drink!

This is a ridiculously easy meal that brings a tart, sweet, citrus tang to dinner time.


(serves 8)

16 chicken drumsticks, skin on

4 garlic cloves – finely chopped

One juiced lemon (rind reserved)

One juiced orange (rind reserved)

2 Tablespoons of honey

1 tablespoon dried thyme

1 teaspoon sweet paprika

1 red onion – thickly sliced

Fresh rosemary and parsley.

Salt and Pepper


Pre-heat oven to 200 degrees C

To make the marinade: 

Combine the citrus juice, honey, thyme, garlic, paprika, salt and pepper in a bowl and add the chicken drumsticks.

Marinate for up to one hour.

To Cook:

Transfer the drumsticks to a large baking dish and cover with the marinade.

Add the slices of onion and, the reserved rinds of the orange & lemon (or you could slice new fruit) around the chicken.

Drizzle a little extra honey over the drumsticks to help them colour and add flavour.

Sprinkle some fresh rosemary (reserving some for serving) and salt and pepper over the chicken and bake, uncovered for around an hour.

*add some more liquid if the chicken looks to be drying out and cover if the chicken is taking on too much colour too quickly.

Serve over rice, with the sauce drizzled on top.  Sprinkle with fresh rosemary and parsley.




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