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 min 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 min, flipping halfway for even cooking.
• Wings: Bake or grill at 200–220 °C for
25–30 min, flipping halfway for crispy, golden skin.
• Whole Chicken: Roast at 180 °C for 60–75
min, then blast at 220 °C for 10–15 min for a golden, crispy finish. – Online.
