Chicken Drumsticks
These delicious sticky chicken drumsticks have a flavourful marinade that requires minimum effort. This makes a great after school supper, as the chicken can be prepped ahead of time. The extra time marinading will add to the flavour. The key to this recipe is a simple 3 step process when you cook the chicken, this will help the chicken cook evenly and prevent the marinade catching in the oven.
Use good quality organic chicken drumsticks so that you get a good amount of meat per portion.
Prep time 10 minutes
Cooking time 40 minutes
ingredients ~
8-10 organic chicken drumsticks (approx 1200g)
3 tablespoons tomato puree
3 tablespoons low-salt soy sauce
3 tablespoons runny honey
2 tsp Dijon mustard
2 tablespoons olive oil
extras, to serve ~
1 tablespoons white sesame seeds, optional
1 spring onions, finely sliced
Preheat the oven to 180c fan oven. Next prepare the chicken take a glass container to marinate the chicken. Score each drumstick with three slashes through the skin and meat, this will help the marinade get into the chicken. Then prepare the marinade: combine the tomato puree, low-salt soy sauce, honey, Dijon mustard and olive oil. Mix thoroughly to combine. Then set aside half the mixture. Pour the remaining half over the chicken and rub the marinade into the meat. You can then marinade the chicken overnight, or for a minimum of 15 minutes.
Total cooking time is 40 minutes, but you need to turn and baste the chicken throughout the process, in 3 simple steps:
Place the chicken on a baking sheet, spaced out evenly, scored/ skin side up. Roast in the oven for 15 minutes.
Remove from the oven and turn each piece of chicken over and roast the under side of the drumsticks for another 15 minutes.
Remove from the oven and turn the chicken over - skin side up. Baste each drumstick with 1/2 tablespoon of the remaining marinade you set aside earlier. Return to the oven for a final 10 minutes.
The chicken chicken should be completely cooked through and the marinade should be thick and glossy. Remove from the oven and scatter with sesame seeds and finely sliced spring onions then serve.