Recipe: Crispy Chicken Drums & Potato Chips
A quick and easy all-oven meal – so easy you could teach the kids how to do it! A good one for that University-bound youngster to add to their cooking arsenal – just the thing to impress their flatmates at a reasonable cost.
- 12 x Chicken Drumsticks, Skin on
- 10 x Roasting Potatoes
- 1 x Cup Flour
- 1 x Tbsp Smoked Paprika
- 1 x Tbsp Ground Cumin
- 1 x Tbsp Ground Coriander
- 1 x Tsp Ground Turmeric
- Salt & Pepper
- Olive Oil
- 4 x Garlic Cloves
Preheat oven to 200⁰c. Line two baking dishes with baking paper.
Combine flour, spices and a generous amount of pepper. Place with the chicken into a large zip lock bag. Toss until the chicken pieces are coated evenly.
Chop the potatoes, skin on, into large chunks. Peel and finely slice garlic. Toss potatoes with oil, garlic, salt and pepper in a baking tray.
Place the chicken in a single layer on the other baking tray.
Place both trays into the hot oven. Turn the potatoes and chicken every fifteen minutes. Roast for 45 minutes or until the juices run clear and the potatoes are golden.
Serve with salad or seasonal vegetables.