Honey Mustard Chicken Drumsticks
- 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
- 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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