These Turmeric Roast Chicken Drumsticks are the perfect mid-week dinner. All made in one-pan means that this recipe is fuss-free, easy and requires less washing up, win, win, win!
Ingredients
or1 tbsp of oil, coconut (14 g)
or1.5 tsps of curry powder (3 g)
or1 large potatoes, peeled and cut into 2cm chunks
orBail leaves for serving (optional)
or4 chicken drumsticks , meat and skin (284 g)
Preparation
1.
Preheat oven to 220°C / 425°F / Gas Mark 72.
Add drumsticks to a small baking dish. Drizzle with melted coconut oil, and season with salt and pepper. Scatter over half of the spices and use your fingers to rub it into the skin and meat. Arrange the chopped potatoes around the chicken, lightly drizzle the potatoes with a little more coconut oil.3.
lace chicken into the oven and cook for 25 minutes. Remove from the oven and flip the drumsticks over. Sprinkle the remaining spices on top. Place back into the oven and allow to cook for a further 20 minutes.4.
Once cooked, remove from the oven and allow to cool slightly before serving. Sprinkle with fresh basil leaves if you like. 5.
Side options: Simply serve drumsticks and roasted veg with 1 cup of mixed salad leaves per person. 
