Roast chook is given an international twist when paired with the crunchy Greek salad that’s so easy to make and budget-friendly, too.
Ingredients
- 8 chicken drumsticks
- 1 bunch rosemary, cut into 2cm sprigs
- 1 1/2 tablespoons olive oil
- 1 garlic clove, crushed
Greek salad
- 500g ripe tomatoes, quartered
- 2 Lebanese cucumbers, halved, sliced diagonally
- 1/2 cup kalamata olives
- 1 teaspoon dried oregano
- 1 tablespoon extra-virgin olive oil
- 1/2 lemon, juiced
- 150g Greek-style feta cheese, cut into small cubes
Method
- Step 1Preheat oven to 220°C. Line a large baking tray with baking paper. Place a wire rack over tray (see note). Cut three 1cm-deep, 2.5cm-long slits into each drumstick.
- Step 2Insert 1 rosemary sprig into each slit. Combine oil and garlic in a small bowl. Brush over chicken. Place drumsticks on rack. Roast for 25 to 30 minutes or until chicken is golden and juices run clear when thickest part is pierced with a skewer.
- Step 3Make Greek salad: Meanwhile, place tomatoes, cucumbers and olives in a bowl. Add oregano, oil and 1 1/2 tablespoons lemon juice. Season with salt and pepper. Add feta. Toss to coat.
- Step 4Serve rosemary and garlic drumsticks with Greek salad.
- Low carb
- Low sugar
- Lower gi
Nutrition
2213 kj
Energy
39g
Fat Total
13g
Saturated Fat
3g
Fibre
38g
Protein
169mg
Cholesterol
853.58mg
Sodium
4g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
Roasting drumsticks: Drumsticks are best roasted on a lightly greased roasting rack over a lined baking tray. This allows excess fat and/or marinade to drain during roasting, which in turn produces a crisper, healthier and more nutritious meal. Tip: A Greek salad is best dressed with the oil and lemon juice just before serving.
- Author: Alison Roberts
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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