Description
A crowd-pleaser featuring juicy BBQ chicken drumsticks, crispy potatoes, and a refreshing salad, perfect for family dinners or backyard barbecues.
Ingredients
Scale
- 6–8 chicken drumsticks
- Salt & black pepper, to taste
- 3 garlic cloves, minced
- 2 tbsp chopped parsley or dill
- 2 tbsp olive oil
- 1/2 cup BBQ sauce
- 1 tbsp honey
- 1 tbsp soy sauce
- 1/2 tsp chili flakes (optional)
- 5–6 medium potatoes, cut into wedges
- 1 tbsp olive oil
- 1 tsp dried herbs (oregano or thyme)
- 2 cups lettuce
- 1 cucumber, sliced
- 8 cherry tomatoes, halved
- 1/2 red onion, sliced
- 1 lemon (for serving)
Instructions
- Preheat your oven to 200°C (400°F). Toss potato wedges with olive oil, herbs, salt, and pepper. Spread them on a tray and roast for 30–35 minutes, flipping halfway until golden and crispy.
- Season chicken drumsticks with salt, pepper, and minced garlic. Place them on a lined baking tray and roast for 25 minutes.
- Mix together BBQ sauce, honey, soy sauce, and chili flakes in a bowl. Brush the mixture generously over the chicken and return to the oven for 10–15 minutes, turning once.
- Combine lettuce, cucumber, tomatoes, and red onion in a bowl to prepare the salad.
- Arrange the roasted potatoes, glazed chicken, and fresh salad on a platter. Garnish with fresh herbs, serve with lemon wedges and extra BBQ sauce on the side.
Notes
Don’t crowd the chicken on the tray; this ensures even cooking. For extra flavor, marinate the chicken overnight.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 12g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg