Smokey Chicken Drumsticks & Roast Veggies
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Smokey Chicken Drumsticks & Roast Veggies

Smokey Chicken Drumsticks & Roast Veggies

with Truffle Mayonnaise & Roasted Almonds

Tried and true chicken and veg just had a major makeover! This chicken is marinated in Kiwi seasoning 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.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking Time


Serving amount

1 packet

chicken drumsticks

1 sachet

Kiwi Spice Blend


Orange Kumara



1 packet

broccoli florets

1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

Italian Truffle Mayonnaise

(Contains Egg, Gluten; )

1 packet

peeled pumpkin pieces

Not included in your delivery

olive oil

20 g


(Contains Milk; )


Nutrition Values

Energy (kJ)3947 kJ
Fat49.8 g
of which saturates13.5 g
Carbohydrate65.2 g
of which sugars22.6 g
Dietary Fibre12.5 g
Protein56.1 g
Sodium905 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Dish
Baking Paper
Baking Tray



• 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 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 15 minutes, add peeled pumpkin pieces to the tray, and roast for a further 10 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!