I personally love this recipe because it’s all about planning. The more you do in advance, the more flavorful the chicken will be. Of course, there are exceptions to the rule. If you’re really in a pinch, marinating for an hour will do just fine. When it comes to different parts of chicken to use, I love using dark meat (chicken thighs and drum) because it doesn’t dry out as easily as white meat (breast). Apologize in advance that there’s no feta cheese. I forgot to put some on.

Ingredients:

2 lemons, juiced and zested

2 tablespoons olive oil

1 tablespoon salt

1 teaspoon black pepper

¼ cup red wine vinegar

6 cloves of garlic, chopped

2 tablespoons dried oregano

1 tablespoon ground mustard

1 teaspoon paprika

1 teaspoon cayenne pepper

8 chicken drumsticks

½ bunch parsley, chopped

feta cheese to garnish

Directions:

In a large mixing bowl, combine all ingredients except the chicken, parsley and cheese. Add the chicken and get them nicely coated. Let it marinade for at least 1 hour

Preheat oven to 350°F (176°C). In a casserole dish, add the chicken and marinade. Let it cook for 25-30 minutes or until the chicken registers an internal temperature of 165°F (41°C)

Before serving, sprinkle on top with some parsley and feta cheese.