Name: Spiced drumsticks with potato and pickle salad
Yield: 4
Ingredients: 12 chicken drumsticks (about 1.8kg); 1 tbsp grapeseed oil; 2 large garlic cloves, crushed; 1 tbsp cayenne pepper; 2 tsp freshly ground black pepper; ½ tsp allspice; 1 tsp finely chopped thyme; Potato salad; 800 gm baby red potatoes, such as Desiree (about 8), unpeeled, thickly sliced; 2 tbsp each mayonnaise and sour cream; 2 each dill pickles and sour pickles, thinly sliced; 2 golden shallots, thinly sliced; 2 green jalapeños, finely chopped; Juice of ½ small lemon

Ingredients

12 chicken drumsticks (about 1.8kg)

1 tbsp grapeseed oil

2 large garlic cloves, crushed

1 tbsp cayenne pepper

2 tsp freshly ground black pepper

½ tsp allspice

1 tsp finely chopped thyme

Potato salad

800 gm baby red potatoes, such as Desiree (about 8), unpeeled, thickly sliced

2 tbsp each mayonnaise and sour cream

2 each dill pickles and sour pickles, thinly sliced

2 golden shallots, thinly sliced

2 green jalapeños, finely chopped

Juice of ½ small lemon

Method

Main

1.Preheat oven to 230C. Combine drumsticks, oil, garlic, spices and thyme in a bowl, season to taste and toss well to coat. Place in a large roasting pan and roast, turning once or twice until chicken is golden and cooked through (20-25 minutes).

2.Meanwhile, for potato salad, cook potatoes in boiling salted water until tender (12-15 minutes). Drain, then transfer to a bowl and cool slightly (5 minutes). Add remaining ingredients, toss to coat, season to taste and serve with drumsticks.

Recipe / styling by Lisa Featherby

Styling by Vanessa Austin

Ingredients

Method

Main

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