Ingredients
3 1/2
tablespoons finely chopped garlic
1/4
cup lemon juice
1 1/2
teaspoons ground cumin
4 1/2
lb chicken drumsticks
3
lemons
1/4
cup chopped fresh parsley
Preparation
Line shallow baking pan with foil; generously spray foil with cooking spray. In small bowl, mix garlic, cumin and lemon juice.
Place chicken in large resealable food-storage plastic bag. Add in lemon juice mixture; shake to evenly coat chicken. Let stand at room temperature 30 minutes to marinate.
Heat oven to 350°F. Place chicken in baking pan. If desired, cut 1 of the lemons into 8 wedges and place among chicken in pan for extra moisture and aroma during baking. Cover pan with foil.
Bake 1 hour. If baking with skin on the chicken, remove foil after baking 1 hour and broil 2 to 5 minutes or until garlic or top of skin turns golden brown.
Meanwhile, cut remaining 2 lemons into 8 slices each.
Before serving, sprinkle chicken with parsley. Serve each chicken drumstick with 1 lemon slice.
