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This was the first time I cooked anything more advanced than an omelet, but it was sooo good. OK, probably the fact that it was my first real cooking experience adds a bit to the taste... 
Ingredients:
(for 5 servings)
5 chicken legs (drumsticks only)
3 tbsp olive oil
3 tsp mustard
1/2 oz lime juice & zest from 1/3 of a lime
1 garlic clove
1 tbsp dried oregano
1 tbsp dried basil leaves
1 tbsp garlic powder
5-10 whole black pepper (other colors are also fine, of course)
5-7 leaves dried bay
1/2 small chili
Heat the oven at 350 degrees.
Mix 2.5 tbsp olive oil, 2 tsp mustard, 1/4 oz lime juice, all zest, 1/2 tbsp oregano, 1/2 tbsp basil, and 1/2 tbsp garlic powder. Put this aside.
Chop the garlic and mix it with the remaining olive oil, lime juice, mustard, oregano, basil and garlic powder. Put aside.
Take the drumsticks and separate the skin from the meat (be careful not to tear the skin). Spread the first mixture over the meat, and then cover it with the skin.
Place the drumsticks in a glass baking dish and spread half of the second mixture over them. Pour water in the dish until you reach about half the height of the drumsticks. Leave in the oven for about 30 minutes.
After 30 minutes, turn the drumsticks on the other side and spread over them what is left of the second mixture. Add the remaining ingredients in the water. Put everything back in the oven for about 20 minutes.
After 20 minutes, turn the drumsticks on the other side again. Leave in the oven for 10-15 minutes, or until done.
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If all the water evaporates, you can add a bit more. There should be almost no water left in the end (except the juices left by the meat).
The skin will become crunchy and will have a delicious lemon flavor. You can eat this with a salad and use the juices left by the meat (and the spices in them) as dressing.
Below are the nutritional details per drumstick.
Serving size: 3-1/4 oz
Calories: 202 (131 from fat)
Total fat: 14.7 g (2.9 g sat, 2.4 g poly, 8.5 g mono)
Net carbs: 1.7 g
Fiber: 0.9 g
Protein: 14.7 g
Sodium: 101 mg
Potassium: 210 mg
Percentages: 65% fats, 4% carbs, 31% protein
Ingredients:
(for 5 servings)
5 chicken legs (drumsticks only)
3 tbsp olive oil
3 tsp mustard
1/2 oz lime juice & zest from 1/3 of a lime
1 garlic clove
1 tbsp dried oregano
1 tbsp dried basil leaves
1 tbsp garlic powder
5-10 whole black pepper (other colors are also fine, of course)
5-7 leaves dried bay
1/2 small chili
Heat the oven at 350 degrees.
Mix 2.5 tbsp olive oil, 2 tsp mustard, 1/4 oz lime juice, all zest, 1/2 tbsp oregano, 1/2 tbsp basil, and 1/2 tbsp garlic powder. Put this aside.
Chop the garlic and mix it with the remaining olive oil, lime juice, mustard, oregano, basil and garlic powder. Put aside.
Take the drumsticks and separate the skin from the meat (be careful not to tear the skin). Spread the first mixture over the meat, and then cover it with the skin.
Place the drumsticks in a glass baking dish and spread half of the second mixture over them. Pour water in the dish until you reach about half the height of the drumsticks. Leave in the oven for about 30 minutes.
After 30 minutes, turn the drumsticks on the other side and spread over them what is left of the second mixture. Add the remaining ingredients in the water. Put everything back in the oven for about 20 minutes.
After 20 minutes, turn the drumsticks on the other side again. Leave in the oven for 10-15 minutes, or until done.
---------
If all the water evaporates, you can add a bit more. There should be almost no water left in the end (except the juices left by the meat).
The skin will become crunchy and will have a delicious lemon flavor. You can eat this with a salad and use the juices left by the meat (and the spices in them) as dressing.
Below are the nutritional details per drumstick.
Serving size: 3-1/4 oz
Calories: 202 (131 from fat)
Total fat: 14.7 g (2.9 g sat, 2.4 g poly, 8.5 g mono)
Net carbs: 1.7 g
Fiber: 0.9 g
Protein: 14.7 g
Sodium: 101 mg
Potassium: 210 mg
Percentages: 65% fats, 4% carbs, 31% protein
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