Honey Soy Chicken Drumsticks

• 8chicken drumsticks, about 1.2 kg including bones
• 3 tbspsoy sauce
• 3 tbsphoney
• 2cloves garlic, crushed
• 1 tspsesame oil
• 1 tspground ginger
• 1 tbspsesame seeds
• 2spring onions, sliced
• Fine salt, to taste
• 600 gcooked long-grain rice, optional (optional)
• 300 gbroccoli florets, optional (optional)
• Black pepper, to taste

Method

1. 1Whisk the soy sauce, honey, crushed garlic, sesame oil and ground ginger together in a large bowl until the honey has loosened into the soy.
2. 2Score the thickest part of each drumstick twice. Add black pepper; the soy sauce already provides salt.
3. 3Add the drumsticks to the bowl and turn them through the marinade until every one is glossy and fully coated. Cover and chill for at least 30 minutes, or overnight if you can; the longer they sit, the deeper the colour and flavour.
4. 4Heat the oven to 180°C fan. Arrange the drumsticks in a lined roasting tray with space between them and spoon all the marinade over. Roast for 40–45 minutes, turning halfway. Cover loosely with foil if the glaze darkens before the chicken is cooked.
5. 5Check that the thickest meat, away from the bone, reaches 75°C for 30 seconds. The skin should be sticky and browned.
6. 6Rest for 3 minutes. If using rice, heat it according to the packet until piping hot; steam the optional broccoli for 5–6 minutes until tender.
7. 7Serve two drumsticks per person with any optional rice and broccoli. Scatter with sesame seeds and spring onions and spoon over the cooked tray juices.

Per serving

kcal

492

protein

39.8g

fibre

0.7g

carbs

15.8g

fat

30.7g