Lemon Chicken Drumsticks with Salsa Verde

It sort of starts with that first hit of the lemon – bright and sharp, almost dancing up in your nose before it ever touches your tongue – and then the crisp skin, golden and just a little sticky from the roasting. The chicken drumsticks are still hot, steam curling up in loose little wisps, and when you spoon over that cold, grassy-green salsa verde… well, it just makes the whole thing sing. I’ve made this so many times – on rainy nights with rice and roasted carrots, or for friends on the patio with nothing but a salad and cold wine – and I still love every bite, even when things get a little messy.

Why You’ll Crave It

• That lemon marinade? It works fast and leaves the chicken juicy with just the right tang.
• Salsa verde sounds fancy, but it’s just herbs and pantry things – and it tastes like effort.
• Drumsticks are affordable, fun to eat, and they hold up better than breast meat in the oven.
• The contrast of hot chicken and cool green sauce makes every bite a little exciting.
• Great warm, lovely cold – and honestly, even better the next day (if there’s any left).

The first time I made this, my brother licked the platter clean – no shame, just joy.

What You’ll Need

• Chicken drumsticks: 1 kg, bone-in with the skin on (they crisp up beautifully this way)
• Lemon: 1 whole lemon, juiced – save the zest for the sauce
• Olive oil: 2 tablespoons – a little for the chicken, a little more for the salsa
• Fresh parsley: 100 grams, roughly chopped – stems are fine too, don’t fuss
• Garlic: 1 clove, minced or grated fine (raw, it’s punchy, which is what you want)
• Capers: 2 teaspoons, optional but highly recommended – they give it pop

Easy How-To

Prep the Chicken

Preheat the oven to 220°C (425°F). Pat the drumsticks dry (very important for crisp skin), then place them in a shallow bowl or dish. A mixing bowl works too, but I always end up using a wide baking pan – less to wash later.

Marinate with Lemon

Squeeze the lemon juice right over the chicken. Add the 2 tablespoons of oil and a few hefty pinches of salt and black pepper. Toss everything together with your hands. Leave it to sit while the oven heats up – even 20 minutes makes a difference.

Roast the Chicken

Line a baking tray with parchment or foil and spread the drumsticks out in a single layer. Don’t crowd them too much – air is your friend here. Roast for 25 to 30 minutes, flipping once. They should be golden in spots and deeply aromatic.

Make the Salsa Verde

While the chicken roasts, make the sauce: In a bowl, combine the chopped parsley, garlic, capers (if using), lemon zest, and enough olive oil to loosen it all up – start with 2 tablespoons and add more until it’s spoonable. Taste. It should be bright and sharp and alive. You can blitz it in a small food processor if you want a smoother texture, but I usually just stir it up roughly with a fork.

Serve It Up

As soon as the drumsticks come out of the oven, pile them on a platter or straight onto plates and spoon that salsa verde over the hot skin. Don’t be delicate about it. Let the flavors mix and run a little. Serve right away.

Good to Know

• If you have a little extra salsa verde left (you won’t), try it on eggs the next morning – it’s so good.
• You can totally prep the sauce earlier in the day – just pop it in the fridge, though bring it to room temp before serving.
• Resist the urge to roast the chicken too long – if they look golden and feel firm with a little bounce, they’re done.

Serving Ideas

• Lovely with a simple arugula salad and boiled baby potatoes tossed in butter and salt.
• Try tucking the drumsticks into warm flatbread with a bit of yogurt and salsa verde – very satisfying.
• Cold leftovers make an excellent next-day lunch with couscous or leftover rice.

Top Tricks

• If you zest the lemon before juicing it, things just go smoother – I always forget and do it backwards.
• To keep the salsa punchy, don’t make it too far in advance – the fresh parsley starts to dull after a few hours.
• Let the drumsticks rest for a few minutes after roasting – they hold onto their juices better that way.

Frequently Asked Questions

Can I use chicken thighs instead of drumsticks?

Yes, absolutely. Bone-in, skin-on thighs work beautifully here, just make sure the pieces are roughly the same size so they cook evenly.

What if I don’t have fresh parsley?

You can use any fresh green herb (cilantro, basil, or even arugula!) but dried parsley won’t quite cut it here. Try a half-and-half mix with fresh spinach if you’re short on herbs.

Can I grill the chicken instead of roasting?

Definitely! Grilling gives it gorgeous smoky flavor. Just watch the lemon in the marinade – it can make things stick to the grill, so oil the grates well first.

How spicy is this?

Not spicy at all. It’s quite mellow and bright. If you like heat, feel free to add a pinch of chili flakes to the salsa or marinade.

Can I make it ahead?

Yes – marinate the chicken earlier in the day and keep it in the fridge, and make the salsa verde an hour ahead or so. Then roast and serve right before mealtime.