Paprika chicken drumsticks

All the taste of a takeaway at a fraction of the cost and with no added salt

1 ratings

Nutrition: Per serving

Recipe by: Aliya Porter | Registered Nutritionist

All the taste of a takeaway at a fraction of the cost and with no added salt.

This recipe is from our Eat Move Learn programme helping kids to eat healthily and stay active.

Suitable for young cooks

For the drumsticks

For the wedges

For the side

Mix all the ingredients for the chicken marinade in a bowl large enough to fit the drumsticks in.
Remove the skins of the drumsticks by pulling the skin down from the top and use scissors to cut it off around the narrowest part of the drumstick.
Add the chicken to the marinade, using your hands to combine them. Wash your hands thoroughly, then cover the bowl and place in the fridge for at least 1 hour (or up to 24 hours).
Preheat the oven to 200°C/180°C fan.
To make the wedges, put the cut potatoes into a bowl, add the oil and mix with your hands so that it covers the potatoes.
Turn the potatoes out onto a non-stick baking tray and spread them out. Sprinkle with the smoked paprika and set aside.
Place each corn cob onto a piece of tin foil, season with black pepper and wrap up, sealing into a parcel by twisting the ends.
Once the chicken is marinated, place the drumsticks on an oven tray lined with baking paper leaving space to put your corn parcels onto the tray later.
Put the chicken and potatoes in the oven. Cook for 10 minutes and then add the corn parcels to the baking tray. Cook for a further 30 minutes until the wedges are soft in the middle and browned, and the chicken is cooked through.