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Chicken drumsticks are a family favourite, and for good reason. Here are two delicious and easy ways to elevate this midweek menu staple.

Black garlic glazed chicken drumsticks

INGREDIENTS

• ¼ cup dark soy sauce
• ¼ cup soy sauce
• ¼ cup apple cider vinegar
• ¼ cup extra virgin olive oil
• ½ cup dark brown sugar
• 6 cloves black garlic, roughly chopped (or regular garlic)
• 1kg Lilydale free-range chicken drumsticks
• 1 tbsp roughly chopped parsley, to serve

METHOD

1. Heat your oven to 200C fan-forced (220C conventional). Combine the soy sauces, brown sugar, vinegar, olive and black garlic in a large roasting tray and stir to dissolve the sugar. Add the chicken drumsticks and toss to coat in the mixture.
2. Place the roasting tray into the oven and roast for 40 minutes, turning the drumsticks a few times during cooking. Remove from the oven when the sauce and juices from the chicken have thickened.
3. Transfer the chicken to a serving plate. Pour the juices from the tray into a saucepan and reduce down to a thick glaze over medium-high heat. Drizzle the glaze over the chicken, then scatter with parsley to serve.

Baked jerk chicken drumsticks

INGREDIENTS

• 1.5kg Lilydale free-range chicken drumsticks
• lime wedges, to serve

Jerk marinade (makes extra)

• 1 onion brown, roughly chopped
• 3 tbsp black peppercorns
• ¼ cup dark brown sugar
• 1 tsp dried thyme
• 3 tbsp smoked paprika
• 1 tsp ground nutmeg
• 1 tsp ground mace
• 3 tbsp ground allspice
• 2 tbsp soy sauce
• 5 garlic cloves
• zest and juice of 1 orange
• zest and juice of 1 lemon
• zest and juice of 1 lime
• 2 habanero chillies
• ¾ cup vegetable oil
• 1 tbsp salt

METHOD

1. Combine the onion and peppercorns in a blender, then add the sugar, spices, soy sauce, garlic, citrus zest and juices, chilli and blitz. Add the oil and blend to combine.
2. Cut 2 deep slits to the bone in each chicken drumstick and place the chicken in a large press-seal bag or non-reactive bowl. Pour over the jerk marinade and refrigerate overnight.
3. Heat your oven to 200C fan-forced (220C conventional). Place the drumsticks on a baking tray lined with baking paper and bake for 45 minutes until cooked and browned. Transfer onto a serving platter, drizzle with olive oil and serve with lime wedges.

For nearly 20 years, passionate Lilydale farmers have been perfecting free range farming based on one simple belief: chicken that's raised better, tastes better. Today, our commitment to quality and to the welfare of our chickens is what sets us apart.

We work hard to raise Australia's favourite free range chicken. But that kind of devotion makes all the difference.

From our farm to your plate. Where the finest ingredients transform into memorable dishes.

Lilydale. Dedication you can taste.

This recipe is from episode six of Good Food Kitchen season 2, screening on 9Now.