- 0:20 Prep
- 0:45 Cook
- 4 Servings
- Capable cooks
An abundant supply of farm-fresh produce needs a fresh recipe idea!
Ingredients
- 8 chicken drumsticks
- 3/4 cup dried breadcrumbs
- 2 teaspoons garlic powder
- 1 teaspoon sweet paprika
- 1/3 cup plain flour
- 1 egg
- 2 tablespoons milk
- 2 large sebago potatoes, peeled, cut into 2cm pieces
- 2 large zucchini, cut into 1cm-thick slices
- 2 large carrots, peeled, halved, cut into 1cm-thick slices
- 1/4 cup honey
- 1 1/2 tablespoons wholegrain mustard
- 1 garlic clove, crushed
- Olive oil cooking spray
Method
- Step 1Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper.
- Step 2Remove skin from drumsticks (see note). Combine breadcrumbs, garlic powder and paprika in a shallow dish. Season with salt and pepper. Place flour on a plate. Whisk egg and milk together in a shallow dish.
- Step 3Coat 1 drumstick in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on 1 prepared baking tray. Repeat with remaining drumsticks, flour, egg mixture and breadcrumb mixture.
- Step 4Place potato, zucchini and carrot in a bowl. Add honey, mustard and garlic. Toss to coat. Place on remaining tray. Spray with oil. Bake on top shelf in oven for 10 minutes.
- Step 5Spray drumsticks with oil. Place in oven under vegetables. Bake drumsticks and vegetables for 20 minutes. Swap trays and bake for 10 to 15 minutes or until drumsticks are golden and juices run clear when thickest part is pierced with a skewer and vegetables are tender. Serve.
- Low carb
Nutrition
2470 kj
Energy
19g
Fat Total
6g
Saturated Fat
6g
Fibre
40g
Protein
200mg
Cholesterol
436.31mg
Sodium
25g
Carbs (sugar)
61g
Carbs (total)
All nutrition values are per serve
Notes
To remove skin from drumsticks, wrap paper towel around the end bone. Use 1 hand to hold the bone and the other to pull back the skin. Cut to remove.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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