BBQ-Spiced Chicken Drumsticks
with Roast Potatoes, Slaw & Beetroot Relish
Get ready to drum up some excitement with our spiced chicken drumsticks and roast potatoes. Add a pop of colour and extra flavour with a crunchy pear slaw and a dollop of beetroot relish – it’s a party on your plate!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
450 g
Chicken Drumsticks
1 sachet
BBQ Seasoning
1 packet
Slaw Mix
1 packet
Beetroot Relish
1
Spring Onion
1 packet
Rocket leaves
1 packet
Orange Kumara
1
Pear
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a baking dish, combine chicken drumsticks, barbecue seasoning, a pinch of salt and a drizzle of olive oil. Bake for 20 minutes. • Remove from oven, turn drumsticks and spoon over any juices. • Bake until golden brown and cooked through, a further 20-25 minutes. TIP: Chicken is cooked through when it’s no longer pink inside.
• Meanwhile, place diced kumara on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice spring onion and pear. In a medium bowl, combine slaw mix, spring onion, pear, rocket, dill & parsley mayonnaise and a drizzle of vinegar. Season to taste.
• Divide BBQ-spiced chicken drumsticks, roast potatoes and slaw between plates. • Dollop beetroot relish over chicken drumsticks to serve. Enjoy!
