- 6:15 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Lemony drumsticks and creamy pasta are a match made in heaven.
Ingredients
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8 (640g) chicken drumsticks
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2 tablespoons olive oil
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2 garlic cloves, crushed
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1/2 cup fresh oregano leaves (see notes)
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1 1/2 tablespoons finely grated lemon rind
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250g dried fusilli pasta
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1/2 cup frozen peas
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1 small carrot, coarsely grated
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2 green onions, thinly sliced
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1/2 cup mayonnaise
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1/4 cup lemon juice
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Lemon wedges, to serve
Method
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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.
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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.
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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.
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Step 4Serve with drumsticks and lemon wedges.
- Low carb
- Lower gi
Nutrition
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2969 kj
Energy
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43.7g
Fat Total
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7.5g
Saturated Fat
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5.7g
Fibre
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28.1g
Protein
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74mg
Cholesterol
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355mg
Sodium
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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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