cayenne and garlic chicken drumsticks

  • 800g sebago (starchy) potatoes, peeled and cut into wedges
  • 1 tablespoon extra virgin olive oil 
  • sea salt and cracked black pepper
  • ½ teaspoon ground cayenne pepper
  • 1 teaspoon smoked paprika
  • 2 cloves garlic, crushed
  • 6 lemon thyme sprigs 
  • 2 tablespoons lemon juice
  • 1 tablespoon honey 
  • 12 (1.5kg) chicken drumsticks
  • ⅓ cup (80g) crème fraîche
  • lemon wedges, to serve 

 

  1. Preheat oven to 240°C (475°F). Toss the potatoes in oil and salt and pepper and place on an oven tray. 
  2. Place the cayenne, paprika, garlic, thyme, lemon juice, honey, salt and pepper in a large bowl and mix to combine. Add the chicken and toss to coat. Place on a large oven tray lined with non-stick baking paper. Cook chicken and potatoes for 20 minutes or until golden and cooked through. 
  3. Serve with the crème fraîche and lemon wedges.  Serves 4

Photography: Chris Court

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