A chicken drumstick traybake is the one-tin supper kids and grown-ups both clear. Toss Chicken Drumsticks 900g-1.1kg (Frozen) with potatoes, paprika and oil, then roast until the juices run clear and the thickest part hits 75°C. Shop Chicken Drumsticks when you want drumsticks ready for the tray, not a whole bird to joint.
Ingredients
- 900g–1.1kg chicken drumsticks
- 700g potatoes, cut into wedges
- 1 red pepper, chunked (optional)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried mixed herbs
- 2 garlic cloves, crushed
- Salt and black pepper
- Lemon wedges to serve
Method
- Heat oven to 200°C (fan 180°C). Line a large roasting tin.
- Toss potato wedges with half the oil, salt and pepper. Roast 15 minutes.
- Pat drumsticks dry. Mix remaining oil with paprika, herbs and garlic. Coat the chicken well.
- Nestle drumsticks among the potatoes (and pepper if using). Roast 35–40 minutes more, turning once.
- Check the thickest part near the bone reaches 75°C and juices run clear. Rest 5 minutes. Squeeze lemon over to serve.
Bigger household? Chicken Drumsticks x2 – Butcher’s Pick doubles the tray. Also see Chicken Thighs for thighs and legs on the same roast night.
