Notes
Ingredients
4 chicken drumsticks
3 tbsp. BBQ sauce
2 tbsp. honey
2 tsp. dried thyme
400g potatoes, diced into 2cm cubes
1 carrot, grated
1/4 white cabbage, thinly sliced
1/2 tsp. smoked paprika
1/2 lime, zested and juiced
4 tbsp. soured cream
Small handful coriander, finely chopped
Method
Preheat the oven to 200°C fan/220°C/gas mark 6.
Place the drumsticks, 2 tbsp. BBQ sauce, honey and 1 tsp. dried thyme in a large bowl. Season well and combine. Place on a lined baking tray and roast on the top shelf for 30 minutes, turning halfway.
Place the diced potato on another baking tray and sprinkle over the remaining 1 tsp. dried thyme along with a drizzle of oil. Season well, toss to combine and roast on the middle shelf for 25 minutes, turning halfway.
For the slaw, combine the grated carrot, white cabbage, smoked paprika, lime zest and generous pinch of salt in a large bowl.
Combine the remaining 1 tbsp. BBQ sauce and half the soured cream. Set aside.
Stir the remaining soured cream through your slaw and add the coriander. Mix well.
Check the chicken and potatoes are cooked, and finish the chicken with a squeeze of lime juice.
Serve the chicken, potatoes and slaw alongside the BBQ soured cream.