STICKY CHICKEN DRUMSTICKS WITH FENNEL
PREP + COOK TIME 55 MINUTES (+ REFRIGERATION) SERVES 4
1kg chicken drumsticks
3 baby fennel bulbs (390g),
sliced thickly, fronds reserved 8 cloves garlic, unpeeled, bruised
(see cook’s notes)
2 tablespoons fresh rosemary leaves 1 teaspoon finely grated lemon rind ¼ cup (90g) honey
¼ cup (60ml) extra virgin olive oil 2 tablespoons honey, extra
30g baby rocket leaves
6 medium fresh figs (360g),
torn in half
2 tablespoons lemon juice
1 Combine chicken, sliced fennel, garlic, rosemary, rind, honey and half the oil in a large dish. Cover; refrigerate for 2 hours.
2 Preheat oven to 220°C/200°C fan. Line a large oven tray with baking paper.
3 Transfer chicken, sliced fennel, garlic and rosemary to tray, in a single layer; discard marinade. Drizzle chicken with extra honey; season. Roast, brushing occasionally with pan juices, for 40 minutes or until chicken is cooked through.
4 Meanwhile, combine 1 tablespoon of the remaining oil with rocket, figs and juice in a medium bowl; season.
5 Serve chicken mixture with rocket salad and reserved fennel fronds; drizzle with remaining oil.