1Preheat oven to 230°C fan forced. Grease a large roasting pan. Place drumsticks in a single layer on a large tray. Cut 2–3 deep slashes into each drumstick (see tip).
2Combine salt flakes, garlic salt, paprika and oil in a jug. Stir to combine. Remove 1 tablespoon to a large bowl. Pour the remaining oil mixture over the chicken. Rub into chicken to coat.
3Place the flour in a snap-lock bag. Add drumsticks, 1 at a time, and toss to coat. Place drumsticks in roasting pan. Spray both sides lightly with oil. Roast drumsticks for 15 minutes.
4Meanwhile, add 1 tablespoon lemon juice to oil mixture in the bowl. Add the mushrooms and stir to coat.
5Turn the chicken drumsticks over and spray again with oil. Add the mushrooms to the roasting pan. Roast for a further 15 minutes or until chicken is just cooked through. Serve.
Tip: Using a sharp knife, almost cut down to the bone at the thickest part of the drumstick meat. This allows the heat to penetrate more easily so the drumstick will cook right through.