This delicious chicken drumstick roast 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! Each tender drumstick is coated in cumin seeds, white wine vinegar and honey to give it an extra sticky sweet finish. Perfect served alongside those crisp, fluffy on the inside roast potatoes. And the best bit? A portion of this mouth-watering dish works out at only 342 calories per person – result! Serve with mixed veg or greens for a filling meal the whole family can enjoy together.
- 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
Set the oven to Gas Mark 7 or 220°C. 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.
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.
Add the orange juice to the tin and baste the chicken. Cook for another 10 mins.
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.
Chicken thighs would work well in this recipe, too.