Honey and Lemon Chicken Drumsticks with Roasted Roots

• 8chicken drumsticks
• 4carrots, cut into batons
• 3parsnips, cut into batons
• 3 tbspolive oil
• 2 tbsphoney
• 1lemon, zest and juice
• 3garlic cloves, crushed
• 1 tspdried thyme
• 200gtenderstem broccoli
• fine salt
• black pepper

Method

1. 1Heat the oven to 200C (180C fan). Toss the carrots and parsnips with 2 tablespoons of the olive oil, a pinch of fine salt and black pepper in a large roasting tray.
2. 2Mix the honey, lemon zest and juice, garlic, thyme and the remaining oil in a bowl. Add the drumsticks and turn them until coated, then sit them on top of the roots.
3. 3Roast for 30 minutes until the drumsticks are browning and the roots are starting to soften.
4. 4Turn the drumsticks, add the broccoli to the tray and baste everything with the sticky juices. Roast for 12 to 15 minutes more until the chicken skin is dark gold and the meat pulls away from the bone and the thickest part reaches 75°C for 30 seconds, away from the bone.
5. 5Rest for 5 minutes and serve straight from the tray, spooning the honey and lemon juices over the roots.

Per serving

kcal

701

protein

52.4g

fibre

8.8g

carbs

36.9g

fat

38.8g