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This recipe calls for Latholemono, which in Greek means Olive Oil with Lemon, our famous fresh dressing and marinade that you can make with Ioulia extra virgin olive oil, Greek oregano, salt, pepper, garlic, and lemon.
Prepare the chicken. Rinse with cold water, pat chicken dry and dry rub chicken with kosher salt, seasoning under the skin if possible. Set chicken aside.
Prepare the marinade: In a large bowl add Ioulia EVOO, oregano, salt, pepper, minced garlic, lemon zest, and lemon juice. Whisk briskly to combine until marinade is fully mixed. Add the drumsticks to the bowl and use your hands to coat well with the marinade. Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes. Best to marinate for 2 hours or overnight.
When ready to cook, pre-heat oven to 425 degrees. Use some Ioulia EVOO and lightly oil a baking pan large enough to fit the chicken in one layer. Remove the chicken legs from the marinade (do not discard the marinade!). Arrange the chicken drumsticks, alternating them so that you get a tight fit. Place the lemon slices and the onion slices in between the chicken legs. Pour all the marinade over the chicken and into the baking pan. Drizzle some more Ioulia EVOO on top if you desire.
Bake for 40-45 minutes or until chicken is fully cooked and its juices run clear (internal temperature of the chicken should be 165 degrees F). If you like your chicken extra crispy, flip the chicken over and broil for the last 5-7 minutes watching it carefully.
Remove from oven and serve warm straight from the pan. Garnish with fresh parsley or cilantro. Don't forget to savor the delicious juices and enjoy the baked lemon and onion with your chicken if desired.
And like our mother, Ioulia used to say in Greek "Καλή όρεξη" (Good appetite)
We did it... Check our Vinegar Category for the new Organic Series of Vinegar exclusively from the region of Nemea, Peloponnese. This line is in limited stock. We are in the process to bring more within the next few months.