This is an easy way to have flavoursome roast chicken and potatoes mid-week. On this occasion I served the drumsticks on a bed of cooked shredded cabbage, but any seasonal vegetable is an equally good accompaniment.
Roast Coriander Drumsticks & Potatoes
Chicken thighs also work for this recipe.
1 bunch coriander, roughly chopped
1 lemon or lime, zest grated – fruit reserved
2 cloves garlic, chopped
pinch dried red chilli flakes
8 chicken drumsticks
500g potatoes, scrubbed and cut into chunks
1 Preheat oven to 200°C.
2 Place coriander, lemon or lime zest, garlic, red chilli flakes, a good grind of salt and a good splash of oil in a food processor and process to make a paste – add more oil, if necessary.
3 Place coriander paste in a large bowl, add drumsticks and
potatoes and toss to coat. Transfer drumsticks and potatoes to a foil-lined baking tray, spread any remaining paste over drumsticks. Cut lemon or lime into slices and tuck among drumsticks. Roast for 30-40 minutes or until chicken and potatoes are cooked.
Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Potatoes, garlic: Krismaw
Gardens – Hastings; Coriander: The Chef’s Garden@Epicurean – Hastings; Smoked chipotle flake: Orcona Chillis ‘n Peppers –
Hastings; Olive oil: The Village Press – Hastings; From the garden: lemon; Store Cupboard Ingredients: salt.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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