Tuesday, 27 March 2012

Roast Chicken Drumsticks with Oranges

This is one of those super-convenient meals that you can just throw together with very little effort. It's also finger-lickingly sticky and messy and wonderful! We served the drumsticks with mashed potato and a few leaves of lettuce, but they'd be great with fresh bread or rice as well. Wings would also work - take ten minutes off the cooking time.


  • 4 plump chicken legs
  • 2 large oranges
  • a head of garlic
  • olive oil
  • black pepper
Set the oven to 185 C. Arrange the chicken legs in a large roasting dish, so they have some space between them. Slice the oranges into medium-sized wedges and nestle around the chicken. Put the garlic somewhere in the middle of the tray. Drizzle with olive oil and grate over black pepper; roast for thirty minutes, then flip the drumsticks and roast for a further 10-15, until the juices run clear.

Serving advice: get a spare plate for the bits, and plenty of napkins! Eat the orange wedges and chicken wings with your fingers, and squeeze out the sweet roasted garlic with your teeth or between your fingers. YUM.

No comments:

Post a Comment