Lemon Chicken Drumsticks: No carbs, no sugar, no worries!

Chicken drumsticks are a very cost efficient option for dinner. Try and seek out organic meat when you can. This is a great dish to serve for both dinner and lunch the next day. I always try to cook evening meals to cater for the next day as well. It just makes sense to pack my husband lunch that is healthy, and having a better choice in the fridge helps with my selection as well.

What you need

  • 12 chicken drumsticks (organic if possible)
  • 2 x carrots (cut in 1/2 & then in 1/4)
  • 1 x zucchini (cut in 1/2 & then in 1/4)
  • 1/2 bunch of spinach / silver beet (stem removed, roughly chopped)
  • 1 x head of cauliflower (roughly chopped)
  • 1 x lemon (cut in 1/4)
  • 5 x tablespoons of coconut oil (melted)
  • 1 x lemon squeezed
  • 1 1/2 x tablespoons of ground coriander
  • 2 x tablespoons of smoked paprika
  • 2 x tablespoons of balsamic vinegar
  • 2-3 garlic cloves (crushed)
  • 1 x red chilli (de-seeded & finely chopped)
  • Salt & pepper



  • Pre-heat oven at 180 degrees
  • Arrange the chicken, carrots, zucchini, lemon in a large baking tray
  • Combine 3 tablespoons of melted coconut oil, lemon juice, coriander, smoked paprika, balsamic vinegar, crushed garlic & chilli and spoon over the chicken & vegetables
  • Season to your liking
  • Bake for approximately 40 minutes, turning once or twice


  • Place the cauliflower in a saucepan and cook until tender, drain. Puree with 2 tablespoons of coconut oil and season well.
  • Steam the spinach / silver beet until wilted.


Place the cauliflower puree on the plate first, then the spinach / silver beet on top. Add the drumsticks & other veggies and drizzle over the sauce.

Don’t forget to leave some for the next day!!!!