3 tbsp apricot jam
1-2 tsp dijon mustard
1 tsp fresh lemon juice
6 skinless chicken drumsticks (you can also use skinned if you prefer)
Salt and pepper to season
Mix together the jam, mustard and lemon juice in a small bowl. Make two or three cuts in the flesh of each drumstick then put them in a large bowl or re-sealable plastic food bag.
Pour over the marinade and toss to coat the drumsticks. Cover or seal and marinate for 4 hours or overnight in the fridge.
Pre-heat the oven to 200C/400F. Put the drumsticks in a baking dish lined with foil and season with salt and pepper. Pour over the marinade left in the bag, cover with foil and bake the drumsticks for 20 minutes.
Uncover, turn over the drumsticks, then baste with juices in the pan. Cook, uncovered, for a further 10–15 minutes, basting every 5 minutes with the juices in the pan, until the chicken has cooked through.
Let cool slightly before serving, and serve warm (but they are also delicious cold!). The cooked drumsticks will keep in the fridge for 2–3 days.