Ingredients
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8 (640g) chicken drumsticks
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2 tablespoons olive oil
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2 garlic cloves, crushed
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1/2 cup fresh oregano leaves (see notes)
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1 1/2 tablespoons finely grated lemon rind
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250g dried fusilli pasta
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1/2 cup frozen peas
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1 small carrot, coarsely grated
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2 green onions, thinly sliced
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1/2 cup mayonnaise
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1/4 cup lemon juice
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Lemon wedges, to serve
Method
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1Score chicken drumsticks (see notes). Place chicken, oil, garlic, oregano and lemon rind in a shallow glass or ceramic dish. Season with salt and pepper. Mix well. Cover. Refrigerate overnight, if time permits.
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2Preheat oven to 220°C/200°C fan-forced. Transfer chicken drumsticks and marinade to a large metal roasting pan. Roast chicken drumsticks for 30 minutes, turning halfway during cooking or until cooked through.
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3Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions, until tender, adding peas for last 2 minutes of cooking. Drain. Rinse under cold water. Drain well. Place pasta mixture, carrot and green onion in a large bowl. Combine mayonnaise and lemon juice in a small bowl. Season with salt and pepper. Spoon over pasta mixture. Toss well to combine.
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4Serve with drumsticks and lemon wedges.
Source: taste.com.au
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