Lemon soy chicken

Slow marinated and overnight in a sweet, lemon soy dressing, these delicious baked drumsticks make a delicious dinner that will delight the whole family.

  • 10 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print


Lemon soy chicken
  • 6 chicken marylands, skin on
  • 2 lemons, rind finely grated, pith removed, flesh sliced
  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (55g) brown sugar
  • 3 clove garlic, crushed
  • 1 1/2 teaspoon cornflour
  • 2 green onions, sliced diagonally
  • steamed rice, to serve


Lemon soy chicken
  • 1
    Use kitchen scissors to trim excess fat and skin from chicken marylands. Pat dry with paper towel.
  • 2
    Use a sharp knife to cut drumsticks from thighs; cut thighs in half.
  • 3
    In a small bowl combine lemon rind, soy sauce, brown sugar and garlic. Brush over chicken. Place, skin side up, in a large roasting pan. Scatter lemon slices over chicken. Cover and chill for 3 hours or overnight.
  • 4
    Preheat oven to 180°C (160°C fan-forced). Sprinkle salt over chicken skin. Bake for 40 minutes, basting every 10 minutes. Transfer chicken to a plate. Increase oven temperature to 200°C (180°C fan-forced). Strain pan juices into a small saucepan. Return chicken to baking dish. Bake chicken for a further 10-15 minutes, until skin is crisp.
  • 5
    Meanwhile, remove excess fat from surface of pan juices with a spoon. Blend cornflour with a little water, then whisk into pan juices. Bring to boil and simmer for 5-10 minutes, until thick. Serve chicken with sauce, green onions and rice.


Tip: To remove excess fat from pan juices, hold ice cubes across surface of juices - the fat will adhere to ice.

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