Lemon Myrtle Roasted Chicken Drumsticks
4
peopleServes
5
minutesPreparation Time
45
minutes OvenCooking Time
Ingredients
- 1-1.2 kg chicken drumsticks, pat dry
- 4 medium (5-600 g) potatoes, diced large
- 1 ½ tbsp (30 mL) olive oil
- 1 x 20 g sachet McCormick Native Lemon Myrtle Rub
- 1 family bunch broccolini, washed and larger stalks sliced in half
- olive oil
- salt + pepper
Directions
- Preheat oven at 220°C (200°C fan-forced). Add chicken and potatoes to a large bowl and coat with oil. Add seasoning to the bowl and toss to coat well. In another bowl, toss broccolini with a drizzle of oil, and season with salt and pepper.
- Lay potatoes flat on a roasting tray and place the drumsticks skin-side up on top. Roast for 40-45 minutes or until chicken skin is golden and crispy and the chicken is cooked through. Turn chicken halfway and potatoes every 15 minutes.
- Add broccolini to the roasting tray in the last 10-12 minutes of cooking. Cook until tender.
Recipe Tip
• This spice rub would also work well on fish or pork.
• Try adding this spice rub to a creamy sauce and serving over juicy prawns and rice.
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