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Lemon-pepper chicken drumsticks with garlic and rosemary potatoes

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With lemon-pepper chicken and garlic and rosemary potatoes, this is a simple and tasty dinner that will never fail you.

  • Serves4
  • Cook time50 minutes
  • Prep time10 minutes, (+ 15 mins marinating time)
Lemon pepper chicken drumsticks with garlic and rosemary potatoes


  • 800g Desiree potatoes, cut into 1cm-thick slices
  • 1.15kg Coles RSPCA Approved Chicken Drumsticks
  • 2 garlic cloves
  • 1 lemon, zested, juiced
  • 1/2 tsp crushed black peppercorns
  • 1/4 cup (60ml) olive oil
  • Olive oil spray
  • 1 tbsp rosemary sprigs
  • Steamed green beans, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook potato in a saucepan of boiling water for 8-10 mins or until just tender. Drain.
  2. Step 2

    Meanwhile, crush 1 garlic clove and place in a jug. Add lemon zest, lemon juice, peppercorns and 2 tbsp of the oil. Season with salt. Place chicken in a large glass or ceramic dish. Pour over the lemon mixture and toss to coat. Set aside for 15 mins to marinate.
  3. Step 3

    Heat a barbecue or chargrill on medium-high. Cook chicken, turning occasionally, for 20 mins or until cooked through. Transfer to a plate. Cover with foil and keep warm.
  4. Step 4

    Spray potato with oil. Cook on grill, in batches, for 3-5 mins each side or until golden and cooked through. Transfer to a bowl. Heat remaining oil, garlic and rosemary in a small saucepan over medium heat for 2 mins. Pour over the potato and toss to coat. Season. Serve with the chicken and beans.