This baked chicken drumsticks dish is an easy, economical, ‘throw-together’ meal, that all members of the family will love.
While the chicken drumsticks are baking, you’ll have plenty of time to prepare the warm potato, asparagus and almond salad and even watch the news or help the kids with their homework. This recipe was featured in My Food Bag’s Classic Bag and is gluten and dairy-free.
Drumsticks are one of my favourite cuts of chicken – they’re full of flavour and if you cook them well the meat falls off the bone. The salad here would be great with sweet potato or pumpkin too.
Lemon and sage chicken drums
- lemon zest and juice of 1
- Dijon mustard 1 tablespoon
- sage 1/4 cup finely chopped
- honey 1 tablespoon
- salt 1 teaspoon
- chicken drumsticks 10-12
Warm potato, asparagus and almond salad
- baby potatoes 700-800g
- olive oil 2 tablespoons
- red wine vinegar 2 tablespoons (or other vinegar)
- asparagus 20-24 spears, tough end of stalks trimmed
- red onion 1/2
- sliced almonds 1/4 cup
- parsley 2 tablespoons, chopped
- mayonnaise 1/4 cup
- extra-virgin olive oil 1 tablespoon
- Dijon mustard 1/2 teaspoon
Preheat oven to 220°C/420 Fahrenheit. Line two oven trays with baking paper. Bring a full kettle to the boil.
- Mix lemon zest and juice, mustard, sage, honey and salt together. Toss with chicken drumsticks on first prepared tray. Bake for 40–50 minutes, or until cooked through and slightly brown. Turn once half way through cooking.
- While chicken cooks, prepare the potato salad. Cut any larger potatoes in half and toss with olive oil and red wine vinegar in second prepared tray. Season with salt and roast for about 25 minutes (on a shelf below the chicken), turning once halfway through.
- In a heatproof bowl, pour boiling water over asparagus and leave for about 5 minutes, until bright green and tender. Drain.Thinly slice red onion. When the potatoes have about 10 minutes cook time remaining, add asparagus and red onion to the tray of potatoes and continue cooking for a further 10 minutes.
- Mix all dressing ingredients together. Toss with potatoes, asparagus, red onion, almonds and parsley just before serving.
To serve, place a few chicken drums onto each plate and drizzle over cooking juices. Serve with potato, asparagus and almond salad on the side.