Sabtu, 09 April 2011

Chicken drumsticks with green olives and balsamic vinegar

Ingredients (serves 4)

  • 12 chicken drumsticks
  • 200g green olives, drained
  • 2 large lemons
  • 2/3 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • roasted chat potatoes, to serve
  • Method

    1. Preheat oven to 200°C. Grease a roasting pan. Arrange drumsticks in a single layer in pan. Top with olives. Cut 1 lemon into thin wedges and place between drumsticks.
    2. Juice remaining lemon. Combine 1/4 cup lemon juice, vinegar, oil, garlic and salt and pepper in a jug. Pour over drumsticks.
    3. Roast drumsticks for 45 to 50 minutes or until cooked through. Serve with potatoes.


    • To freeze: Place drumsticks in a single layer in airtight containers. Freeze for up to 6 weeks.
    • To reheat: Thaw in the fridge overnight. Microwave, covered, on MEDIUM (50%) for 3 to 5 minutes or until hot.

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