Lemon thyme drumsticks with potatoes
Serves 6
For the chicken:
12 chicken drumsticks 1 tsp dried oregano 1 tsp dried thyme 1 tsp smoked paprika 3 garlic cloves, crushed Salt and black pepper 1 tbsp extra-virgin olive oil 2 tbsp lemon juice
For the potatoes:
600g baby potatoes, halved 2 tbsp olive oil 2 garlic cloves, crushed 1½ tsp smoked paprika
To serve:
Fresh parsley, chopped Green vegetables
1 In a bowl, combine the drumsticks with the dried oregano, dried thyme, smoked paprika, garlic and some salt and pepper. Drizzle over the olive oil and lemon juice and toss to coat well. Cover and leave to marinate for at least two hours or overnight if possible.
2 In a large bowl, mix together all of the ingredients for the potatoes. Toss until the potatoes are evenly covered in the oil and spices. Place the potatoes in a single layer on a baking tray.
3 Place the chicken pieces in a large baking dish and allow to come to room temperature for 30 minutes before cooking. Preheat the oven to 220˚C/200˚C fan/gas mark 7.
4 Place the potatoes and the drumsticks into the oven and roast for 30 minutes or until the chicken begins to brown.
5 Flip the potatoes and drumsticks over, rotate the trays and roast for another 20-25 minutes or until the chicken drumsticks are completely cooked throughout.
6 Garnish with lots of fresh parsley and serve with green vegetables.
Per Serving:
435kcals, 19.4g fat (3.8g saturated), 23.5g carbs, 0.8g sugars, 43g protein, 6.2g fibre, 0.168g sodium