Chicken drumstick roast

(27 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Chicken drumstick roast
Chicken drumstick roast
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe This delicious roast chicken recipe is made with flavourful chicken drumsticks and is so easy you could make it midweek. Just one pan and 10 mins prep is all you need!


  • 16 small potatoes (about 500-700g)
  • 2 onions, unpeeled, cut into wedges
  • 4 cloves garlic, unpeeled
  • 8 chicken drumsticks
  • 2 tsp cumin seeds
  • 1 tbsp red wine vinegar
  • 2 tbsp sunflower oil
  • 2 tbsp clear honey
  • Salt and freshly ground black pepper
  • A few fresh thyme sprigs
  • Pared rind and juice of 1 orange
  • 1/2 a cabbage, finely shredded
  • 1 tbsp olive oil

Chicken thighs would work well in this recipe, too.


  1. Set the oven to Gas Mark 7 or 220C. Put the potatoes, onion wedges, garlic and chicken drumsticks in a roasting tin. Sprinkle with the cumin seeds. Drizzle with the vinegar, oil and honey and season well. Tuck the thyme sprigs in among the other ingredients and add the pared rind of the orange.
  2. Roast for 20 mins, turn everything in the pan and roast for another 30 mins until the chicken is cooked and the vegetables are golden.
  3. Add the orange juice to the tin and baste the chicken. Cook for another 10 mins.
  4. Cook the cabbage at the same time by mixing it with the oil on a baking tray. Put on the top shelf of the oven and cook for about 6 mins until crispy. Serve with the chicken roast.


Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 342(kcal)
  • Fat 7.5g
  • Saturates 1.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(27 ratings)

Your comments




Just one question - it says put the oil on the chicken and then later it says put the oil on the cabbage. which oil is for which? Am I right in assuming the olive oil is for the cabbage. Other than that this is great and really easy to make. I'm loving it!

comments powered by Disqus

FREE Newsletter