2. Place all the chicken drumsticks in a large roasting tray and add 1 red onion, peeled and cut into 8 wedges, and 1 garlic clove, peeled and finely sliced. Season with salt and pepper and sprinkle over a pinch of dried mixed herbs. Drizzle with a little olive oil and toss to combine the flavours.
3. Place in the oven and cook for 35 minutes. Add the cherry tomatoes, whole, and cook for another 10 minutes.
4. Make 1 pint of hot chicken stock using 1 chicken stock cube. Place 500g cous cous in a bowl, then pour over the hot stock, cover with cling film and allow to steam for 5 minutes. Meanwhile, fry 1 courgette, roughly chopped, in a little olive oil for a couple of minutes. Fluff up the cous cous with a fork, season with salt and pepper and grate in some lemon zest. Add the courgette and drizzle with a little olive oil.
5. Squeeze the juice of 1 lemon over the chicken, tomatoes and onion and serve with cous cous on the side.
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