Chimichurri-crusted chicken drumsticks with cornbread

Prep time
Cook time

The chimichurri adds a burst of freshness! Any leftovers can be stored in an airtight container in the fridge.



a handful each of parsley, coriander and basil, chopped

4 garlic cloves, chopped

a generous glug of olive oil

juice of 1 lemon

salt and milled pepper

12 chicken drumsticks

Cornbread and butter:

1kg store-bought bread dough

1 can corn kernels, drained

a handful of fresh coriander, chopped


4 garlic cloves, sliced

1/3 cup butter


  • Combine the herbs, garlic, oil, and lemon juice. Season.
  • Coat the chicken generously with the herb mixture and place on a baking tray.
  • Bake at 180°C for 15-20 minutes, or until golden and cooked through.
  • Knock down the dough and knead in the corn and herbs until combined.
  • Place the dough in a greased rectangular loaf tin, cover and allow to rise for 30 minutes.
  • Brush with butter and bake for 40-45 minutes or until a skewer comes out clean.
  • For the butter, heat oil in a pan.
  • Fry the garlic for 1-2 minutes until fragrant and slightly golden.
  • Remove from the heat, add the butter, and stir until melted.
  • Set aside to cool.
  • Serve the chicken with corn bread and lashings of softened garlic butter.
Cook’s note: Consider shaping the dough into mini dough balls. This will make them bake faster.