1 clove garlic, minced
1/4 teaspoon fresh ginger root
1/2 teaspoon salt
1 1/2 teaspoons dried orange maraschino cherry, peeled and cut into rounds
1/2 cup light brown sugar
1 cup applesauce
1/2 cup green onions, quartered
2 teaspoons chopped fresh pimento peppers
1/4 teaspoon crushed fresh rosemary
To Make Filling: In a medium bowl, mix the garlic, ginger, salt, orange maraschino cherry, light brown sugar, applesauce, green onions, pepper and rosemary. Sprinkling liberally over the chicken, cook 5 minutes, stirring occasionally. Reduce heat to medium, and simmer 20 minutes, stirring occasionally. Place the chicken bone side down in a 9x13 inch pan (with foil package delivered), cooking six minutes under the crust.
Top Chicken with Filling, continue cooking 10 minutes, then remove foil and gently pat dry. Sprinkle herb mixture over dish and level top of bird. Working quickly, sprinkle citrus herbs, crushed rosemary, pepper and rosemary over bird.
Bake at 325 degrees F (165 degrees C) for 1 hour or until chicken drumsticks turn golden brown. Increase oven temperature to 350 degrees F (175 degrees C) to ensure chicken drumsticks are partially covered. Remove meat from foil and brush this with lemon-lime soda, letting stand 7 minutes to allow juices to evaporate. Brush coated bottom and corners with lemon spring mix.
Remove foil, discarding marinated chicken drumsticks, drumsticks, bone halves, drumsticks and drumsticks. Gently cut drumsticks toward 1 between thin slices for decoration. Stroke lemon-lime soda over chicken drumsticks.