Honey Mustard Chicken Drumsticks

RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS:

12 Coles Chicken Drumsticks, skin on
1 tbsp KEEN’s Mustard Powder
½ cup Coles Pure Australian Honey
¼ cup wholegrain mustard
3 cloves garlic, finely chopped
2 tbsp. Cobram Estate Classic Extra Virgin Olive Oil
Juice of 1 lemon
2 tbsp. fresh thyme, chopped
Pinch of salt and pepper

METHOD:

Preheat oven to 190C.
In a bowl, add all marinade ingredients and whisk to combine. Season and adjust to taste.
**This should have a balance of sweet, salty and sour.
Place drumsticks in a bowl with marinade and give it a good toss, making sure each drumstick is covered in flavour.
Arrange drumsticks in a single layer on a baking tray and then pour the remaining marinade over the top.
Turn and baste drumsticks every 10 minutes for 30 minutes. Increase heat to 220C for a final 10 minutes to caramelise skin.
Strain off juices into a small saucepan, reduce by ¼ and pour over chicken. Serve Hot.

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