In a bowl, combine the coconut milk, lemon juice, olive oil, garlic cloves, cilantro, and parsley.
1 cup full-fat coconut milk, 2 tbsp. fresh lemon juice, 4 garlic cloves, 2 tbsp. olive oil, ¼ cup fresh cilantro, ¼ cup fresh parsley
Place the chicken drumsticks in a bowl and season to taste with salt and pepper.
6 to 8 chicken drumsticks, Sea salt and freshly ground black pepper
Pour the coconut milk-garlic mixture over the chicken and gently toss, making sure everything is well covered.
Cover, refrigerate, and let marinate for 2 to 4 hours.
Preheat oven to 375 F.
Place the drumsticks in a roasting pan and place them in the oven.
Roast for 30 to 40 minutes or until cooked through and no longer pink.
Serve the drumsticks with fresh cilantro sprinkled on top.