Online Reporter
BEFORE cooking, tuck fresh herbs like rosemary, thyme, or garlic under the skin and inside the cavities.
As it cooks, the flavours seep into the meat creating an extra layer of deliciousness.
Enjoy a savoury, spicy blend of garlic, herbs, and spices. A simple yet satisfying main course.
Ingredients
• 1½ teaspoons salt
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• 1 kg chicken drumsticks
• 3 tablespoons oil
Method
1. Preheat your oven to 200°C (400°F).
2. In a small bowl, combine salt, garlic powder, black pepper, paprika, and cayenne pepper — set aside.
3. Pat the drumsticks dry with paper towels. Place the drumsticks in a large bowl and drizzle with oil, then sprinkle the spice blend evenly over the chicken. Use tongs or your hands to thoroughly coat each piece.
4. Line a large baking sheet with foil and lightly coat with oil. Arrange the drumsticks so they do not touch. Bake in the preheated oven for 20 minutes, then flip each piece over and continue baking for another 20–25 minutes.
5. Serve immediately while hot. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Breasts: Pan-fry over medium heat 6–8 minutes per side or bake at 180–190 °C for 20–25 min. Sear first, then finish gently.
Thighs & Drumsticks: Roast at 190–200 °C for 35–45 minutes, flipping halfway for even cooking.
Wings: Bake or grill at 200–220 °C for 25–30 minutes, flipping halfway for crispy, golden skin.
Whole Chicken: Roast at 180 °C for 60–75 minutes, then blast at 220 °C for 10–15 minutes for a golden, crispy finish. – Online
