A chef’s take on a picknic classic found on BBC food
BBC Saturday Kitchen presenter James Martin gives a family favourite the chef treatment – perfect for picnics.
juice 1 lemon, plus extra wedges to serve
2 garlic cloves, crushed
12 chicken drumsticks
12 rashers smoked streaky bacon
crusty baguette, to serve
 Heat oven to 200 C – 390 F /180 C – 355 F fan/gas 6. Mix together the lemon juice and garlic with some seasoning. Prick the chicken several times with a sharp knife and drizzle with half the garlicky lemon juice. Wrap each one in a rasher of bacon and put in a single layer in a roasting tin. Drizzle on the remaining lemon juice.
 Cook for 45-50 mins until the chicken is cooked through and the bacon is starting to crisp up. Flash under a hot grill if you like your bacon really crisp.
 Eat warm or allow to cool, then chill until you’re ready to pack up in an airtight container. Eat with crusty bread and some extra lemon squeezed over the chicken, if you like.