Rosemary-Baked Chicken Drumsticks
Chicken provides complete protein, while sour cream and cheese make the dish richer and more satisfying without needing a heavy side. Rosemary and garlic give a bold aroma, and the two-stage baking keeps the meat juicy under a browned cheese topping.
Melt the ghee (30 g) and warm the rosemary (2 g) in it briefly so the fat picks up the herb aroma. Arrange the chicken drumsticks (1 kg) in a baking dish, season with salt (8 g), and pour the rosemary fat over them, coating the surface as evenly as possible.
Bake the drumsticks at 180°C for about 50 minutes. By then the meat should be almost fully cooked and the skin lightly browned.
While the chicken bakes, grate the hard cheese (100 g) and mix it with 30% sour cream (70 g) and chopped garlic (8 g). Remove the dish from the oven, spread the cheese-and-sour-cream mixture over the drumsticks, and return them to the oven for 20 more minutes.
Serve immediately while the topping stays soft and melty and the meat pulls easily from the bone.
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