A one tray wonder! Chicken drumsticks, baby potatoes, onion wedges, and lemon slices are popped in the oven and left to bake! Roasted in a mustard sauce and sided with a fresh salad. An easy peasy dinner!
Wonderful One Tray Drumsticks
Wonderful One Tray Drumsticks
with baby potatoes & a green leaf salad
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potatoes
- Chicken
- Cornflour
- Cucumber
- Dried Tarragon
- Free-range Chicken Drumsticks
- Fresh Cream
- Garlic
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon
- Red Onion
- White Wine
- Wholegrain Mustard
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BOOM, ROASTED!
Preheat the oven to 200°C. Pat the chicken drumsticks dry with some paper towel. Place on a deep roasting tray with the onion wedges, the lemon slices, and the halved baby potatoes. Pour in the white wine, coat in oil, and some seasoning. Pop in the oven and roast for 35-40 minutes.
MAGIC MUSTARD
In a small bowl, add the cream, mustard, grated garlic, tarragon, cornflour, and 30ml of water. Season to taste and mix until fully combined.
COAT & ROAST
When the roast has 10-15 minutes to go, remove the tray from the oven and pour over the mustard sauce. Toss until fully coated. Pop the tray back in the oven and roast for the remaining time. On completion, the veg and chicken should be cooked through and starting to crisp.
JUST BEFORE SERVING...
Place the cucumber ribbons, rinsed green leaves, a drizzle of oil, and seasoning in a salad bowl. Toss until fully combined.
IT’S TIME TO DINE
Plate up the roasted goodness. Side with the fresh green leaves and cucumber salad. Well done, Chef!
Free-range Chicken Drumsticks - 2
Red Onion - 1
Lemon - 1
Baby Potatoes - 250g
White Wine - 50ml
Fresh Cream - 30ml
Wholegrain Mustard - 5ml
Garlic Clove - 1
Dried Tarragon - 2,5ml
Cornflour - 5ml
Cucumber - 50g
Green Leaves - 20g
BOOM, ROASTED!
Preheat the oven to 200°C. Pat the chicken drumsticks dry with some paper towel. Place on a deep roasting tray with the onion wedges, the lemon slices, and the halved baby potatoes. Pour in the white wine, coat in oil, and some seasoning. Pop in the oven and roast for 35-40 minutes.
MAGIC MUSTARD
In a small bowl, add the cream, mustard, grated garlic, tarragon, cornflour, and 60ml of water. Season to taste and mix until fully combined.
COAT & ROAST
When the roast has 10-15 minutes to go, remove the tray from the oven and pour over the mustard sauce. Toss until fully coated. Pop the tray back in the oven and roast for the remaining time. On completion, the veg and chicken should be cooked through and starting to crisp.
JUST BEFORE SERVING...
Place the cucumber ribbons, rinsed green leaves, a drizzle of oil, and seasoning in a salad bowl. Toss until fully combined.
IT’S TIME TO DINE
Plate up the roasted goodness. Side with the fresh green leaves and cucumber salad. Well done, Chef!
Free-range Chicken Drumsticks - 4
Red Onion - 1
Lemon - 1
Baby Potatoes - 500g
White Wine - 100ml
Fresh Cream - 60ml
Wholegrain Mustard - 10ml
Garlic Clove - 1
Dried Tarragon - 5ml
Cornflour - 10ml
Cucumber - 100g
Green Leaves - 40g
BOOM, ROASTED!
Preheat the oven to 200°C. Pat the chicken drumsticks dry with some paper towel. Place on a deep roasting tray with the onion wedges, the lemon slices, and the halved baby potatoes. Pour in the white wine, coat in oil, and some seasoning. Pop in the oven and roast for 40-45 minutes.
MAGIC MUSTARD
In a small bowl, add the cream, mustard, grated garlic, tarragon, cornflour, and 90ml of water. Season to taste and mix until fully combined.
COAT & ROAST
When the roast has 10-15 minutes to go, remove the tray from the oven and pour over the mustard sauce. Toss until fully coated. Pop the tray back in the oven and roast for the remaining time. On completion, the veg and chicken should be cooked through and starting to crisp.
JUST BEFORE SERVING...
Place the cucumber ribbons, rinsed green leaves, a drizzle of oil, and seasoning in a salad bowl. Toss until fully combined.
IT’S TIME TO DINE
Plate up the roasted goodness. Side with the fresh green leaves and cucumber salad. Well done, Chef!
Free-range Chicken Drumsticks - 6
Red Onion - 1
Lemon - 1
Baby Potatoes - 750g
White Wine - 150ml
Fresh Cream - 85ml
Wholegrain Mustard - 15ml
Garlic Cloves - 2
Dried Tarragon - 7,5ml
Cornflour - 15ml
Cucumber - 150g
Green Leaves - 60g
BOOM, ROASTED!
Preheat the oven to 200°C. Pat the chicken drumsticks dry with some paper towel. Place on a deep roasting tray with the onion wedges, the lemon slices, and the halved baby potatoes. Pour in the white wine, coat in oil, and some seasoning. Pop in the oven and roast for 40-45 minutes.
MAGIC MUSTARD
In a small bowl, add the cream, mustard, grated garlic, tarragon, cornflour, and 120ml of water. Season to taste and mix until fully combined.
COAT & ROAST
When the roast has 10-15 minutes to go, remove the tray from the oven and pour over the mustard sauce. Toss until fully coated. Pop the tray back in the oven and roast for the remaining time. On completion, the veg and chicken should be cooked through and starting to crisp.
JUST BEFORE SERVING...
Place the cucumber ribbons, rinsed green leaves, a drizzle of oil, and seasoning in a salad bowl. Toss until fully combined.
IT’S TIME TO DINE
Plate up the roasted goodness. Side with the fresh green leaves and cucumber salad. Well done, Chef!
Free-range Chicken Drumsticks - 8
Red Onion - 1
Lemon - 1
Baby Potatoes - 1kg
White Wine - 200ml
Fresh Cream - 125ml
Wholegrain Mustard - 20ml
Garlic - 3
Dried Tarragon - 10ml
Cornflour - 20ml
Cucumber - 200g
Green Leaves - 80g
Woolies Products in this dish
