Chicken drumsticks with lemon and thyme

6 skinless chicken drumsticks
2 tbsp thyme
11/2 tsp garlic paste
2 lemons, unwaxed
3 tbsp red chilli flakes
Salt to taste
Butter for basting

• Prepare a marinade by combining the zest and juice of the two lemons, chopped thyme, garlic, salt and the chilli flakes.
• Score the chicken pieces. Place them in a bowl. Pour the marinade and rub it in for a few minutes using clean hands.
• Cover with a cling film and refrigerate for several hours or overnight if possible.
• Pre-heat the oven to 180C. Remove the excess marinade from the surface of the chicken and place them over a rack in a roasting pan. Cover with aluminium foil and bake in the oven for 40-45 minutes or until the chicken is cooked.   
• Turn the grill on at this stage and crank it up to the maximum. 
• Remove the foil and baste the chicken with some melted butter. Grill on high on each side for 3-5 minutes until it browns nicely. The milk solids in the melted butter will help with the browning.