Honey and mustard roasted chicken drumsticks Recipe

Photography by Louise Lister

Here is a healthy, budget-friendly recipe for the whole family to enjoy.

Serves: 4

Time to prep: 20 minutes

Time to cook: 40 minutes

Ingredients:

• 2 tablespoons extra-light olive oil
• 1/4 cup honey
• 1 tablespoon wholegrain mustard
• 1 orange, juiced
• 12 chicken drumsticks
• 450g orange sweet potato, peeled, cut into 2cm pieces
• 450g desiree potatoes, peeled, cut into 2cm pieces
• 100g baby spinach leaves

Method

• Preheat oven to 240°C. Combine 1 tablespoon of oil, honey, mustard and 2 to 3 tablespoons of orange juice in a large baking dish. Add chicken and turn to coat.
• Combine remaining oil, sweet potatoes and potatoes in a large, non-stick roasting pan. Season with salt and pepper. Toss until well combined.
• Place potatoes on top shelf of oven. Roast, turning occasionally, for 20 minutes. Place chicken on lower shelf of oven. Roast, basting occasionally, for 20 minutes.
• Swap pans around in oven. Roast potatoes and chicken for a further 20 minutes or until potatoes are golden and tender and chicken is cooked through.
• Reserve 4 drumsticks (see tip) for related recipe. Divide the potatoes and spinach between serving plates. Top each with 2 of the remaining drumsticks. Serve.

(Source).

Tandoori chicken drumsticks Recipe

Photography by Ben Dearnley

Curry for kids: Warm them up gently with this low-heat, kid-friendly chicken curry.

Serves: 4

Time to prep: 1 hour

Time to cook: 30 minutes

Ingredients

• 1/4 cup tandoori paste
• 3 teaspoons lemon juice
• 1/2 cup plain yoghurt
• 8 large (1.3kg) chicken drumsticks
• 1 garlic clove, crushed
• 1/4 teaspoon ground cumin
• 1/2 small Lebanese cucumber, chopped
• 1 cup firmly packed baby spinach
• Steamed basmati rice, to serve

Method

• Combine tandoori paste, 2 teaspoons lemon juice and 2 tablespoons yoghurt in a large bowl. Add drumsticks. Toss to coat. Cover. Refrigerate for 2 hours or overnight, if time permits.
• Combine garlic, cumin, cucumber, remaining lemon juice and remaining yoghurt in a bowl. Cover. Refrigerate.
• Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Heat a greased barbecue plate or chargrill on medium-high heat. Cook drumsticks for 5 minutes each side or until browned. Transfer to prepared tray. Bake, covered, for 20 to 30 minutes or until cooked through.
• Spoon rice into bowls. Top with drumsticks. Add spinach to baking tray. Toss to coat in juices. Top drumsticks with spinach mixture and remaining tray juices. Serve with yoghurt mixture.

(Source).