Chicken Drumsticks with Parsley and Lemon Ingredients 1 clove garlic, crushed 1/4 bunch flat leaf parsley,

finely chopped Finely grated rind and juice of 1 large lemon 1/3 cup extra virgin olive oil (from pantry) 8 chicken drumsticks (from deli) 2 truss tomatoes, diced 1 Sheppard avocado, diced 1 tbsp extra virgin olive oil (from pantry) Salt and pepper (from pantry) Save to Cookbook

Method TOTAL TIME: 20 mins PREPARATION TIME: 10 mins SERVES: 4

1. In a medium bowl combine the garlic, parsley, lemon rind, 3/4 juice of 1 lemon and olive oil. (Alternatively, the marinade can be made by pulsing ingredients together in a food processor until just combined). Score the drumsticks by making 2 slits about 2 cm apart on both sides of the drumstick with a sharp knife. Place the drumsticks in a large bowl and pour half of the parsley mixture over the chicken, reserve other half of marinade. Mix well then cover and refrigerate for 10 mins.

2. Preheat a barbecue grill to medium high heat. Season the chicken with salt and pepper and cook the drumsticks on the hot grill for 15-20 mins or until the chicken is cooked through to the bone, or to an internal temperature of 75C.

3. In a large bowl combine the tomatoes, avocado, 1/4 juice of lemon and olive oil, and season to taste with salt and pepper.

4. Spoon the tomato and avocado salad onto the centre of 4 serving plates and place 2 chicken drumsticks next to the salad on each plate. Drizzle the reserved parsley sauce over and around the chicken and serve.

Serving suggestion: Serve with Cous Cous