Roasted plum and sticky chicken drumstick traybake
- 2tbsp balsamic glaze
- 1tbsp rapeseed oil
- 2 cloves garlic, crushed
- 8 Butcher's Selection Chicken Drumsticks
- 500g Growers Selection Baby Potatoes, halved
- 400g pack Grower's Selection Ready to Eat Plums, destoned and quartered
- 2 red onions, peeled and quartered
- 3 sprigs thyme
Preheat the oven to 200C/180C Fan/Gas 6.
In a large bowl whisk together the balsamic glaze, rapeseed oil and garlic.
Make 3 diagonal cuts across the skin and flesh of the chicken drumsticks. Toss in the marinade and leave in the fridge for at least 15 mins.
Put the potatoes in a pan of water and bring to the boil. Cook for 10 mins until just tender. Drain and leave for 2 mins to steam dry.
In a roasting tin, add the marinated chicken, potatoes, plums, red onions and thyme, and mix together. Roast for 45-50 mins, tossing after 20-25 mins, until the chicken is cooked through.