Spiced chicken with potato salad

Prep 0 h : 0 m
Cook 0 h : 45 m


  • 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

    Potato salad

    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.