Citrus chicken drumsticks with soy pumpkin wedges
SERVES 4 PREP AND COOK TIME 1 HOUR 10 MINUTES
3 teaspoons finely grated orange rind 2 teaspoons finely grated lemon rind 1 teaspoon finely grated lime rind ⅓ cup (80ml) orange juice ¼ cup (60ml) lemon juice 1 tablespoon lime juice ¼ cup (90g) honey ⅓ cup (80ml) extra virgin olive oil 12 chicken drumsticks 2 tablespoons soy sauce 1kg pumpkin, cut into wedges ½ cup loosely packed fresh coriander leaves
1 Preheat oven to 180°C (160°C fan-forced). Line two shallow roasting dishes with baking paper. 2 Whisk orange, lemon and lime rinds and juices, honey and 2 tablespoons of the oil in a large bowl until combined. Cut two slashes into the thickest part of the drumsticks. Add drumsticks to bowl; toss to coat. Transfer drumsticks to one of the roasting dishes; season with sea salt and freshly ground black pepper. 3 Roast drumsticks for 50 minutes, turning occasionally, or until cooked through and well browned. 4 Meanwhile, combine remaining oil and soy sauce in a large bowl. Add the pumpkin wedges; toss to coat. Transfer wedges, in a single layer, to remaining roasting dish. Roast pumpkin for 40 minutes, turning once, or until browned and tender. 5 Serve the chicken drumsticks with the roast pumpkin and scatter with coriander.
Not suitable to freeze or microwave.
Citrus chicken drumsticks with soy pumpkin wedges Monday dinner