Chicken drumsticks are a great wallet-friendly way to feed the family – make the most of them in this sticky Chinese chicken drumstick traybake, with a glossy honey, ginger and soy dressing. Serve with simple noodles and scatter with spring onions to finish.
- 3 tbsp clear honey
- 3 tbsp light soy sauce
- ½ tbsp finely grated ginger
- 2 garlic cloves, crushed
- ½ tsp Chinese five spice
- 1kg chicken drumsticks
- 4 nests medium egg noodles
- 50g spring onions, finely sliced
Heat the oven to gas 6, 200°C, fan 180°C. Whisk the honey, soy, ginger, garlic and Chinese five spice with 3 tbsp water in a large bowl, then add the chicken drumsticks and toss together well. Tip into a roasting tray where the chicken fits snugly (to prevent excess marinade burning). Roast for 35-40 mins (turning halfway through) until the chicken is cooked through, and they are sticky and glossy.
When the chicken drumsticks have 5 mins left, bring a large pan of salted water to the boil, and cook the noodles for 3-4 mins until tender. Drain well and serve with the chicken, scattering with spring onions to serve.
RECIPE BY: Publication: Tesco Real Food