In a ziplock bag, combine the chicken drumsticks, garlic cubes, parsley cubes, dill cubes, lemon juice, oil, salt, and pepper. Seal the bag and refrigerate for at least one hour, or preferably overnight, to marinate.

Preheat the oven to 375 degrees Fahrenheit.

In a large baking dish, spread the rice evenly across the bottom. Pour in the water, chicken consommé, and season with salt and pepper.

Arrange the marinated chicken drumsticks on top of the rice, ensuring they are evenly spaced.

Cover the dish tightly with aluminum foil.

Bake in the preheated oven for one hour.

After one hour, remove the foil and check the chicken for doneness. If needed, bake uncovered for an additional 10-15 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the rice is fully cooked.