Smokey Chicken Drumsticks & Roast Pumpkin-Veggies
with Truffle Mayonnaise & Roasted Almonds- Milk
- Almond
- Eggs
- Gluten(Wheat)
Tried and true chicken and veg just had a major makeover! This chicken is marinated in Aussie spice blend and honey for a sweet and smokey hit and is accompanied by a rainbow of roasted veggies. A dollop of creamy Italian truffle mayo is the perfect addition to tie it all together.
1 packet
chicken drumsticks
1 sachet
Aussie Spice Blend
2
Kumara
1
parsnip
1 packet
broccoli florets
12 packet
roasted almonds
()
1 packet
Italian Truffle Mayonnaise
()
1 packet
peeled pumpkin pieces
olive oil
20 g
butter
()
• Preheat oven to 240°C/220°C fan-forced. • In a baking dish, combine chicken drumsticks, Kiwi spice blend and a drizzle of olive oil. Cover tightly with foil and bake for 20 minutes. • Remove from oven, remove foil, turn drumsticks and spoon over any juices. Add a pinch of salt and the butter to the baking dish and turn chicken to coat. Bake, uncovered, until golden brown and cooked through, a further 20-25 minutes.
TIP: The spice blend will char slightly, this adds flavour to the dish!
• Meanwhile, peel kumara. Cut kumara and parsnip into bite-sized chunks. Halve any thick broccoli florets. Roughly chop roasted almonds. • In a medium bowl, combine broccoli florets, a pinch of salt and pepper and a drizzle of olive oil. Set aside.
• Place kumara, peeled pumpkin pieces and parsnip on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • In the last 10 minutes of roast time, remove tray from oven, add the broccoli and further roast, until tender, 10 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Divide smokey chicken and roasted veggies between plates. • Sprinkle with roasted almonds. Serve with truffle mayonnaise. Enjoy!
