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+ servings

Simple Lemon, Thyme, Ginger and Honey Chicken Bake Recipe

Cook Time45 mins
Total Time45 mins
Servings: 10 drumsticks


  • 1/4 cup olive oil or ghee
  • 10 pcs chicken drumsticks (You can segment a chook too if you prefer to do ‘whole chook’)
  • 1/2 cup chicken stock
  • 2 tsp sea salt, sprinkled over the chicken legs
  • 1 heaped tsp dried thyme or 5 sprigs fresh thyme
  • 1 heaped tsp onion powder
  • 1 heaped tsp ground ginger
  • 1-2 tbsp honey or rice malt syrup if fructose-free / low fodmap ( 1 or 2 being to taste)
  • 15-25 ml lemon juice (2-3 tbsp squeezed over the dish)


  • Preheat your oven to 180C / 350F
  • Get your big enamel / stainless pan or frying pan onto a medium heat and pop the olive oil or ghee into the pan
  • Salt your chicken and drop the legs in
  • Brown for a couple of minutes on both sides and then add all the other ingredients into the pan and ensure the legs have been turned through the liquid a couple of times to get it all mixed in.
  • Bake on 180C for 45 minutes (1 hour if you don’t brown for the full 2 minutes a side)
  • Take out of the oven and serve with veggies or whatever other accompaniment you fancy – my cauliflower purée would be delicious with these too!