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Chelsea Winter's Garlic & Lemon Drumsticks with Roasted Garlic Salad

Chelsea Winter's Garlic & Lemon Drumsticks with Roasted Garlic Salad

Serves 6 
Preparation 15 MINUTES 
Cooking 1 HOUR+ 20MINUTES

With  Woman's Day    
2kg free-range chicken drumsticks
2 large kumara, sliced
3 whole bulbs of garlic, unpeeled
3 onions, quartered
3 stalks fresh rosemary, leaves pulled off, chopped
½lemon, sliced very thinly, seeds discarded
½cup extra virgin olive oil

3 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
1 bunch rocket leaves
½cup freshly shaved parmesan
1. Preheat the oven to 170C. Pat chicken drumsticks dry all over with paper towels and pull up the skins so the meat is covered.
2. On a baking or oven tray, arrange the drumsticks, kumara, garlic, onions, rosemary and lemon slices. Drizzle everything with olive oil and give it all a good toss to coat evenly. Season generously with salt and freshly cracked black pepper.
3. Bake in the oven for about 50 minutes. Remove kumara and garlic, then turn the heat up to 190°C and cook for another 20 minutes. The chicken should be golden and crispy, and everything else caramelised. Baste the drumsticks a couple of times.
4. While the chicken is cooking, make the salad dressing. Whisk together the olive oil and balsamic vinegar. Season to taste with salt and pepper.
5. Chop the kumara into bite-sized pieces. Add the rocket to a bowl with the kumara. Squish the roasted garlic out of the skins into the salad and toss everything with the dressing. Scatter with shaved parmesan.
6. Serve drumsticks with the salad and some nice garlic bread on the side. Don't forget to scrape up and eat the delicious stuck-on stuff from the bottom of the roasting dish!