Lemon Myrtle Chicken Drumsticks Recipe

Whenever I want a dinner that feels bright, cosy, and beautifully simple, I always come back to this Lemon Myrtle Chicken Drumsticks Recipe.

There’s something comforting about chicken drumsticks roasting in the oven while the whole kitchen fills with the citrus-sweet aroma of lemon myrtle.

It’s warm, it’s nostalgic, and for me, it truly feels like bringing a little bit of the Australian bush into my home.

I’ve cooked drumsticks in so many ways over the years, but nothing ever hits quite the same as when lemon myrtle, yoghurt, honey, and garlic come together to make that sticky, golden finish.

My relationship with lemon myrtle actually started long ago with chicken wings. At home, wings were a staple—quick, simple, and always eaten with enthusiasm.

The kids loved the little knobbly crunchy bit, and every meal ended with a funny scavenger hunt across the platter.

As a busy mum of two, I always looked for dishes that tasted like I tried hard, even when I didn’t have much time to spare.

Lemon myrtle became that magic ingredient for me. It makes even the simplest dish feel layered with flavour, while still staying incredibly easy.

Switching from wings to drumsticks changed everything. Drumsticks hold marinade so well, they stay juicy inside, and the outside roasts beautifully when mixed with yoghurt and honey.

Add a sprinkle of lemon myrtle, saltbush, and pepperberry, and the flavour becomes savoury, citrusy, bright, and a little earthy all at once.

Hi, my name is Sunita Devi, I am an Australian Chef and housewife. I like cooking food, basically Australian dishes. Dipendra is my son, he is a good chef, but not better than me.

This dish quickly became one of my comfort meals—something I could throw together fast but enjoy like a treat.

• Cuisine: Australian-inspired
• Prep Time: 10 minutes (plus marinating)
• Cook Time: 40–45 minutes
• Servings: 4

Ingredients

I’m the ingredient, so whenever I cook, I write down the ingredients. I write them down in a note so I can give them to someone who asks for them.

Amount	Unit	Name	Notes
6	large	Chicken drumsticks	Pat dry
¾	cup	Thick Greek yoghurt	Helps tenderize
1.5	Tbsp	Olive oil	Adds richness
1.5	Tbsp	Lemon myrtle seasoning	Or Dusty Chicken Poultry Rub
1	clove	Garlic	Minced
Juice of ⅓	lemon	Lemon	For freshness
1	Tbsp	Honey	Plus extra for glaze

Equipment

• 1 mixing bowl for marinating the chicken
• 1 roasting tray
• 1 pair of tongs
• 1 small brush for optional honey glaze
• 1 meat thermometer (optional)

Why Lemon Myrtle Works Beautifully With Chicken

Lemon myrtle has this natural citrus aroma that feels softer than lemon zest but somehow brighter at the same time.

When I use it in chicken recipes, it lifts the whole dish without overwhelming anything.

It brings freshness to the richness of drumsticks and transforms a simple marinade into something vibrant and memorable.

People often ask me what herbs work best with chicken drumsticks. Lemon myrtle is always my first answer.

It pairs beautifully with honey, yoghurt, and garlic, and even better when mixed with native ingredients like saltbush and pepperberry.

Saltbush gives a soft, savoury roundness, while pepperberry adds a warm, peppery backbone.

Together they create a flavour that’s layered and comforting, yet still full of life.

One of the best things about lemon myrtle is how forgiving it is. Whether you marinate for two hours or overnight, it still gives a bold, aromatic flavour.

Overnight is ideal, of course, but even if you rush the process, you’ll still end up with delicious drumsticks.

How to Make Lemon Myrtle Chicken Drumsticks

Step 1: Prepare the marinade

I begin by mixing thick Greek yoghurt, olive oil, lemon myrtle seasoning, minced garlic, lemon juice, and honey in a large bowl.

As soon as everything comes together, the aroma rises up and already feels like the promise of a good meal.

The yoghurt gives richness and tenderises the drumsticks so they stay juicy even if I get distracted and roast them a little longer than planned.

Step 2: Coat the drumsticks

Next, I pat each drumstick dry so the marinade sticks properly. Then I roll them through the bowl until every surface is coated.

It’s messy, it’s fun, and that creamy citrus smell makes me hungry every time.

Step 3 Marinate

I cover the bowl and let the chicken rest in the fridge. Two hours is good, overnight is heavenly.

The longer the rest, the deeper the lemon myrtle flavour sinks into the drumsticks.

Step 4 Roast

I preheat my oven to 200°C fan (or 220°C conventional), spread the drumsticks across a lined roasting tray, and roast for 40–45 minutes.

Halfway through, I flip them for an even golden colour. The mixture of yoghurt and honey helps create caramelisation that looks so beautiful coming out of the oven.

Step 5: Optional honey glaze

In the last five minutes, I brush a little extra honey over the drumsticks. That tiny bit of sweetness makes the skin glossy, sticky, and impossible not to grab right away.

Step 6: Rest and serve

I let the chicken rest for a few minutes before serving. This helps the juices settle… and honestly also keeps me from burning my fingers because I always want to pick one up immediately.

What to Serve With Lemon Myrtle Chicken Drumsticks

These drumsticks go with so many simple sides. Often, I roast potatoes underneath them, letting the juices drip down and flavour everything.

Sometimes I toss broccolini with a bit of oil and pepper and add it to the tray during the last ten minutes, just like a Greek-style roast I learned from another recipe.

It comes out crisp, tender, and naturally flavoured from the chicken.

Couscous makes a perfect partner because it absorbs every drop of flavour. Simple salads, especially ones with cucumber or citrus, brighten the plate even more.

And the leftovers—oh my gosh—wrapped in flatbread with yoghurt? Best next-day lunch ever.

Recipe Tips

One thing I’ve learned is that yoghurt is the hero here. It helps the marinade cling, keeps the meat tender, and gives the drumsticks such a gorgeous golden crust.

Don’t overcrowd your roasting tray. Give each drumstick room to breathe and brown. And if you want to take this outside, these drumsticks taste incredible on a BBQ.

Just use lower heat and turn them often so nothing burns.

FAQs:-

Conclusion

I love making these Lemon Myrtle Chicken Drumsticks because they always feel like comfort and brightness in the same bite.

They’re simple, flavorful, and smell like pure happiness while roasting. Every time I serve them, I feel like I brought a tiny taste of the Australian bush right to my table, and honestly, I never get tired of it.