Dill and Buttermilk Chicken Drumsticks

The buttermilk gives the chicken a wonderful and tangy flavour that compliments the lemon, dill, and garlic. And the chicken stays so moist and tender in contrast with the crispy skin. They're quick and easy to make – start in the oven and finish on the barbecue or griddle for the ultimate smoky flavour. It's as good cold as it is hot, in case you have any left over. If you want to make a sauce with the marinade, then melt a tablespoon of butter in a pan, stir in a tablespoon of plain flour and cook gently for a minute or two to make a roux. Slowly add half a cup of milk or cream and stir until it has thickened, then stir in the remaining buttermilk marinade. Bring it to a boil and season to taste.

250-300 ml Buttermilk
1 Organic lemon, zested and juiced
2 tbsp Olive oil, plus extra for brushing and greasing
1 bunch / 20 g Fresh dill, finely chopped, plus extra to serve
2 Garlic cloves, crushed
1-1.2 kg Chicken drumsticks

Preheat the oven to 200C/400F. Put the buttermilk, half the lemon zest, the lemon juice, olive oil, chopped dill and crushed garlic in a large bowl and add the chicken drumsticks. Mix to coat, then cover and chill for 30 minutes or in the fridge overnight.
Heat the barbecue, if using. Remove the chicken drumsticks from the marinade, shaking off the excess. Transfer to a large greased baking tray in a single layer and bake for 25-30 minutes until cooked through.
Remove from the baking tray and cook on a barbecue or in a greased hot griddle pan over a medium-high heat for 2-3 minutes, turning once, until the skin is lightly charred.
Season and serve garnished with a few extra fronds of dill and the remaining lemon zest.

22 comments:

DEZMOND 7/1/26 13:10: Hope you have food supplies in your kitchen, we are fully snowed in and it is still snowing with ice rain predicted on top of snow in most of the country LOL I am not going out till Saturday.
Tom 7/1/26 14:42: ...yum, yum, yum!!!
Lola Martínez 7/1/26 15:14: Curiosa forma de cocinar los muslos, tengo la costumbre de marcar la carne primero en un asador y después meterla al horno, tú lo has hecho al contrario, tendré que probarlo porque la verdad es que el pollo queda muy tostado y rico.
Pam 7/1/26 18:08: I bet the chicken was tender and juicy.
Ananka 7/1/26 18:39: Looks good :-D
eileeninmd 7/1/26 18:57: Sounds like another delicious chicken recipe.
Take care, enjoy your day!
Brian's Home Blog 7/1/26 19:09: Yum, I would gladly have those!
Stefania 7/1/26 20:24: Noi il pollo lo facciamo sempre allo stesso modo e in definitiva non è mai troppo gustoso.
Nella tua versione è parecchio invitante
Bill 7/1/26 21:35: Looks delicious.
DeniseinVA 7/1/26 22:07: Yum! Yum! Thank you Andrea :)
Ben | Havocinthekitchen 7/1/26 22:09: Beautifully charred, Angie - the chicken looks absolutely delicious.
Linda's Relaxing Lair 8/1/26 00:21: This looks soooo delicious!
J.P. Alexander 8/1/26 00:27: Gracias por la receta. Te mando un beso.
roentare 8/1/26 00:30: That just made me hungry
ellie 8/1/26 02:12: Oh, Angie..if only I could go to your house!
Caitlin&Megan 8/1/26 02:13: So many January surprises with these amazing dishes!
peppylady (Dora) 8/1/26 02:48: I'm a fan of dill.
Hena Tayeb 8/1/26 03:29: Ooh yum.. these look great.
Pattie Tierney 8/1/26 03:50: I always marinate chicken in buttermilk. It makes such a big difference. At the moment, my refrigerator has gone out, so I had to throw out a lot of bad food and I’m drumming my fingers until the new one gets here on Friday. I’m saving this recipe to try later. It looks delicious.
Anonymous 8/1/26 04:51: I'm going to buy chicken this afternoon to try this!
Tandy (Lavender and Lime) https://tandysinclair.com
Margaret D 8/1/26 09:32: Looks very good and tasty.
David M. Gascoigne, 8/1/26 12:17: Every year we grow dill in the garden and hardly ever use it. I wonder why that is. This chicken looks really delicious.