Lemony drumsticks and creamy pasta are a match made in heaven.
Ingredients
- 8 (640g) chicken drumsticks
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 1/2 cup fresh oregano leaves (see notes)
- 1 1/2 tablespoons finely grated lemon rind
- 250g dried fusilli pasta
- 1/2 cup frozen peas
- 1 small carrot, coarsely grated
- 2 green onions, thinly sliced
- 1/2 cup mayonnaise
- 1/4 cup lemon juice
- Lemon wedges, to serve
Method
- Step 1Score chicken drumsticks (see notes). Place chicken, oil, garlic, oregano and lemon rind in a shallow glass or ceramic dish. Season with salt and pepper. Mix well. Cover. Refrigerate overnight, if time permits.
- Step 2Preheat oven to 220°C/200°C fan-forced. Transfer chicken drumsticks and marinade to a large metal roasting pan. Roast chicken drumsticks for 30 minutes, turning halfway during cooking or until cooked through.
- Step 3Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions, until tender, adding peas for last 2 minutes of cooking. Drain. Rinse under cold water. Drain well. Place pasta mixture, carrot and green onion in a large bowl. Combine mayonnaise and lemon juice in a small bowl. Season with salt and pepper. Spoon over pasta mixture. Toss well to combine.
- Step 4Serve with drumsticks and lemon wedges.
- Low carb
- Lower gi
Nutrition
2969 kj
Energy
43.7g
Fat Total
7.5g
Saturated Fat
5.7g
Fibre
28.1g
Protein
74mg
Cholesterol
355mg
Sodium
48g
Carbs (total)
All nutrition values are per serve
Notes
You will need 1 bunch of oregano.
To score the drumsticks, use a large sharp knife to make 3 x 1cm-deep incisions in thickest part of the flesh.
The drumsticks can be marinated and kept in the fridge up to 2 days ahead of cooking.
Omit the chicken and toss some grilled haloumi through the salad for a great vego dinner.
- Author: Tracey Meharg
- Image credit: Andrew Young
- Publication: Super Food Ideas
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