In a frying pan heat a little oil over a medium to high heat and add the chicken drumsticks. Cook for a few minutes, just to allow the skin to take on a bit of colour.
If your frying pan is ovenproof add the rest of the ingredients to the pan. If not, just transfer the chicken drumsticks to a roasting tin and then add the rest of the ingredients.
Pop in the oven for 30 to 35 minutes to cook. The chicken skin should be golden and the flesh cooked through (check by cutting into a thick piece of the drumstick to see that the juices are clear), the stock will have reduced to a make a nice sauce, with a subtle lemon taste. If you prefer a thicker sauce, you can reduce it a little further on the hob.
Remove the lemon quarters and bay leaf before serving and garnish with a sprinkle of parsley.
*If you choose to use shop-bought stock, please check the label carefully for allergens (celery and egg are commonly found allergen).
If nobody in your family is allergic to dairy, you can stir in a dollop of soured cream to the sauce when serving.