Roasted chicken drumsticks with mustard potatoes
- 6 chicken drumsticks
- 2 tbsp. mayonnaise (Hellmanns)
- 2 garlic cloves, finely chopped
- 1 tbsp. honey
- 1 tsp smoked paprika
- 1 tbsp. BBQ Sauce (Santa Maria)
- 1 tsp dried oregano
- 6 slices mortadella
- 200g provolone cheese
- 300g new potatoes
- 2 slices bacon, finely chopped
- 2 tbsp. olive oil
- 2 tbsp. melted butter (Valio)
- 2 cloves garlic, chopped
- 1 tsp fresh thyme
- 1 tbsp. wholegrain mustard (Maille)
- Zest and juice 1 lemon
- Freshly ground salt and pepper
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Take a sharp knife and cut around the bone at the thick part of the chicken drumstick. Pull the meat upwards to show off all the bone and chop out firmly to remove, check with your finger tips for any bone splinters. Mix the mayonnaise together with the ketchup, paprika, oregano, honey and garlic. Brush the chicken meat on both sides with the obtained marinade. Cut the cheese into 6 thick strips and roll with the mortadella, push inside the chicken drumstick. At this stage you can close the end part with a cocktail stick. Place onto a baking tray and bake for approximately 25 minutes. Wash and cut the potatoes in half. Whisk together the olive oil, butter, garlic, thyme, mustard and lemon in a mixing bowl. Toss the potatoes in the obtained marinade and spread onto a baking tray. Cook for approximately 35 minutes, stir in the chopped bacon and cook for further 10 minutes before serving with the stuffed drumsticks.
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