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Sticky chicken drumsticks
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350g tub fresh Waitrose Cherry Tomato & Basil Sauce
3 cloves garlic, finely chopped
60g light brown muscovado sugar
3 tbsp cider vinegar
1 tbsp Worcestershire Sauce
800g essential Waitrose British Chicken Drumsticks
4 red-skinned potatoes, each cut into 8 wedges
2 tsp Cajun or Creole spice blend
Olive oil spray
1 Preheat the oven to 200ºC, gas mark 6. Place the sauce, garlic, sugar, vinegar and Worcestershire sauce in a medium saucepan and heat together for 5 minutes.
2 Arrange the chicken drumsticks snugly in a shallow ovenproof dish and pour over the sauce. Roast for 40 minutes (cover with foil or add a splash of water if the sauce gets too dry) until the sauce is dark and sticky. Check that the chicken is cooked through with no pink meat and the juices run clear.
3 Meanwhile, place the potatoes in a pan of cold water, bring to the boil and simmer for 5 minutes.
4 Drain the potatoes and tip out onto a large, non-stick baking sheet. Sprinkle over the Cajun or Creole seasoning and spray lightly with the olive oil. Bake for 30–35 minutes until crunchy and golden brown. Swap the chicken and wedges over for the last 10 minutes of cooking so the wedges are at the top of the oven.
Typical values per serving:
This recipe was first published in September 2014.