Spiced chicken with potato salad
12 chicken drumsticks (about 1.8kg)
1 tbsp grapeseed oil
2 large garlic cloves, crushed
1 tbsp cayenne pepper
2 tsp freshly ground black pepper
½ tsp allspice
1 tsp finely chopped thyme
800g baby red potatoes, such as Desiree (about 8), unpeeled, thickly sliced
2 tbsp each mayonnaise and sour cream
2 each, dill pickles and sour pickles, sliced
2 golden shallots, thinly sliced
2 green jalapeños, finely chopped
Juice of ½ small lemon
Preheat oven to 230°C. Combine drumsticks, oil, garlic, spices and thyme in a bowl, season to taste and toss well to coat.
Place in a large roasting pan and roast, turning once or twice until chicken is golden and cooked through, 20-25 mins.
Meanwhile, for potato salad, cook potatoes in boiling salted water until tender, 12-15 mins. Drain, then transfer to a bowl and cool slightly, 5 mins. Add remaining ingredients, toss to coat, season to taste and serve with drumsticks.