Ingredients (serves 4)
2/3 cup orange marmalade (see tip)
2 teaspoons dijon mustard
1/4 cup chicken stock
1 garlic clove, crushed
8 chicken drumsticks
olive oil cooking spray
steamed beans, to serve
Place marmalade, mustard, stock and garlic in a large ceramic dish. Stir to combine. Add chicken and turn to coat. Cover and refrigerate for 4 hours or overnight, if time permits, turning once.Preheat oven to 220°C. Line a large baking tray with baking paper. Spray a wire rack with oil and place over tray (see note).Drain chicken, reserving marinade. Place drumsticks on rack. Roast, brushing occasionally with marinade, for 25 to 30 minutes or until juices run clear when thickest part is pierced with a skewer. Serve with beans.
Tip: For a sweeter flavour, you could replace the marmalade with plum jam.
Roasting drumsticks: Drumsticks are best roasted on a lightly greased roasting rack over a lined baking tray. This allows excess fat and/or marinade to drain during roasting, which in turn produces a crisper, healthier and more nutritious meal.