Sticky Soy Roasted Chicken Drumsticks

This simple recipe has become a weekly regular in my house. My daughter loves it and so do we so it reduces my time in the kitchen if we all eat the same thing. It’s great for feeding a crowd also. I serve the drumsticks with some brown rice or roasted sweet potato wedges with some cucumber & carrot sticks for the little ones and a big, vibrant salad for us. If I remember, I marinate the chicken in the sauce overnight and leave in a glass tuppaware in the fridge.

Chicken drumsticks are often an economical way to serve chicken, so if you’re feeding a crowd, this is a great one to use. If you can, buy organic or free range chicken.

I hope you enjoy it as much as we do.

serves 4

INGREDIENTS

5 tbsp soy / tamari / coconut amino sauce
2 tbsp honey / maple syrup
2 tbsp olive oil
2 large cloves garlic, peeled & crushed
8 chicken drumsticks

To serve:
salad leaves of your choice
radishes, washed and sliced
cucumber, cut into strips
spring onions, thinly sliced
coriander leaves
1 tbsp sesame seeds
lime wedges

STEP-BY-STEP

Mix the soy, honey, olive oil & crushed garlic together in a bowl.

Put the chicken drumsticks into the bowl and mix well. Leave to marinade for at least 30 minutes (or ideally overnight).

Meanwhile, preheat the oven to 220ºC and line an oven tray with non-stick paper.

Roast the chicken for 40-45 minutes, until cooked through and golden brown.

Pile the salad leaves onto a plate and sprinkle the radishes, cucumber, spring onions, coriander and sesame seeds on top.