Harissa chicken drumsticks traybake

This one-pan chicken dish uses a thrifty cut of chicken that is packed with flavour. Thanks to the natural fat content, our drumsticks are tender and delicious (whilst also making the most of the whole bird). Roast with seasonal butternut squash, red onion and a generous spoonful of fiery harissa.

1 hour 20 mins

4

Easy

• 2 x 400g Field & Flower Chicken Drumsticks
• 500g new potatoes, halved
• 4 tbsp harissa
• 1 large butternut squash, peeled and cut into large chunks
• 2 red onions, cut into chunks
• Handful of fresh sage leaves, roughly chopped
• Squeeze of lemon juice

1. Preheat the oven to 200°C/180°C fan/gas mark 6.

2. Prepare all the vegetables, then combine the butternut squash and new potatoes in a large roasting tray. Pour over half of the harissa and mix well.

3. Roast for 30 minutes, then remove the tray from the oven before adding the chicken drumsticks and red onion. Pour over the remaining harissa and mix well again.

4. Return to the oven and cook for a further 20-30 minutes, until the vegetables are soft and the chicken drumsticks are cooked through.

5. Scatter with the fresh sage leaves and finish with a squeeze of lemon juice, if liked.