Crumbed drumsticks with honey mustard vegetables

Cooking Meat Crumbed drumsticks with honey mustard vegetables

An abundant supply of farm-fresh produce needs a fresh recipe idea!

Lables: Low carb Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper.
  2. Remove skin from drumsticks (see note). Combine breadcrumbs, garlic powder and paprika in a shallow dish. Season with salt and pepper. Place flour on a plate. Whisk egg and milk together in a shallow dish.
  3. Coat 1 drumstick in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on 1 prepared baking tray. Repeat with remaining drumsticks, flour, egg mixture and breadcrumb mixture.
  4. Place potato, zucchini and carrot in a bowl. Add honey, mustard and garlic. Toss to coat. Place on remaining tray. Spray with oil. Bake on top shelf in oven for 10 minutes.
  5. Spray drumsticks with oil. Place in oven under vegetables. Bake drumsticks and vegetables for 20 minutes. Swap trays and bake for 10 to 15 minutes or until drumsticks are golden and juices run clear when thickest part is pierced with a skewer and vegetables are tender. Serve.

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8 chicken drumsticks
3/4 cup dried breadcrumbs
2 tsp garlic powder
1 tsp sweet paprika
1/3 cup plain flour
1 egg
2 tbsp milk
2 large sebago potatoes, peeled, cut into 2cm pieces
2 large zucchini, cut into 1cm-thick slices
2 large carrots, peeled, halved, cut into 1cm-thick slices
1/4 cup honey
1 1/2 tbsp wholegrain mustard
1 garlic clove, crushed
Olive oil cooking spray

Adv

Autors
Preparation time
20
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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