Ingredients

8  Inglewood Chicken Drumsticks
50 g butter cut into 8 cubes
1  lemon zest and juic
1 tsp dried rosemary
4 Dutch Cream Potatoes diced
1 Greenvale Bacon rasher sliced
1 onion sliced
1 garlic clove diced
salt and pepper

Method

1. Take a cube of butter and place it under the skin of each drumstick. Place into a large baking tray.
2. Sprinkle over the lemon zest, dried herbs, salt and pepper. Pour over the lemon juice.
3. Scatter potatoes, bacon, onion and garlic amongst drumsticks.
4. Add a final sprinkling of salt and pepper.
5. Bake uncovered in the oven at 180 degrees for 30 minutes then cover with aluminium foil and bake at 150 degrees for 45 – 1hr.
6. Uncover and bake for a final 10 minutes at 180 degrees. Serve with crunchy bread.
7. Enjoy!