In a mortar, pound the garlic with a large pinch of salt to a coarse paste. Pour the oil very leisurely, stirring until the quantity becomes thick and creamy. Put the chicken layers in a suitable bowl and rub with the paste all around, as far as possible also under the skin.
Preheat the oven to 220 °C. Spread out the fat pan with the lemon slices in a single layer. Top each slice with a piece of rosemary, thyme and a sage leaf. Place the drumsticks on top, skin side up. Sprinkle generously with salt and pepper. Bake in 45 to 60 minutes until golden brown. If there is still enough liquid lite after baking, pour it into a saucepan and cook until creamy. Drizzle over the drumsticks.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!