Add garlic, onion, lemon zest, lemon juice, and olive oil. Zip the bag shut. Toss chicken around and massage to make sure it is well coated in the marinade. Let chicken marinade for about 30 minutes, or if you have the time, refrigerate for 2 to 4 hours, turning bag over halfway through.

Lightly oil a baking dish and arrange the chicken drumsticks and onion wedges. Pour over the marinade. Arrange lemon slices in between.

Bake for 35 minutes or until chicken is fully cooked and its juices run clear (internal temperature of chicken should register 165 degrees F using an instant read thermometer).  If you like, broil for just a few minutes until skins are crispy to your liking.

Serving suggestion - with herbed couscous mixed with peas, chopped carrots and sultanas.