Chicken drumsticks

Name: Chicken drumsticks
Yield: Serves 4
Cuisine: British recipes
Ingredients: 8 chicken drumsticks, skin removed; 1 onion, finely chopped; 8 tbsp tomato ketchup; 2 tbsp soft dark brown sugar; 1 tbsp wholegrain mustard; 1 tbsp Worcestershire sauce; 1 garlic clove, crushed

Easy
October 2008

Easy
October 2008

Serves 4
Takes 10 min to make, 40-45 min in the oven, plus marinating

Cook these chicken drumsticks for supper but keep a few for tomorrow’s lunchbox too!

Dairy-free recipes

Save recipe

Save recipe Print

Ingredients

8 chicken drumsticks, skin removed
1 onion, finely chopped
8 tbsp tomato ketchup
2 tbsp soft dark brown sugar
1 tbsp wholegrain mustard
1 tbsp Worcestershire sauce
1 garlic clove, crushed

8 chicken drumsticks, skin removed
1 onion, finely chopped
8 tbsp tomato ketchup
2 tbsp soft dark brown sugar
1 tbsp wholegrain mustard
1 tbsp Worcestershire sauce
1 garlic clove, crushed

Method

Score each piece of chicken 2 or 3 times with a knife. Put all the other ingredients in a bowl and mix well.
Add the chicken and stir until covered – use your hands to work the marinade into the chicken. Cover and chill for 15-30 minutes. Preheat the oven to 200°c/fan180°c/gas 6.
Put the chicken in a heavy-based ovenproof dish and roast in the oven for 40-45 minutes, turning occasionally. Serve, keeping a few, chilled, for your child’s lunchbox.

Method

Score each piece of chicken 2 or 3 times with a knife. Put all the other ingredients in a bowl and mix well.
Add the chicken and stir until covered – use your hands to work the marinade into the chicken. Cover and chill for 15-30 minutes. Preheat the oven to 200°c/fan180°c/gas 6.
Put the chicken in a heavy-based ovenproof dish and roast in the oven for 40-45 minutes, turning occasionally. Serve, keeping a few, chilled, for your child’s lunchbox.

delicious. tips

Nutrition tip: Chicken is a great source of protein, vitamins and minerals. Did you know that dark chicken meat contains more iron and zinc than light meat?

Fancy getting a copy in print?

Subscribe to our magazine