Oregano & Lemon Roast Chicken Drumsticks With Artichoke, Green Olive & Butterbean Salad

Prep time
30min
Cook time
25min
Serves
4

This flavour combo offers a quick tastebud trip to Greece.

Ingredients:

Chicken: 
  • ¼ cup (60ml) olive oil
  • ¼ cup (60ml) lemon juice
  • 2 cloves garlic, minced
  • 2 Tbsp (30ml) fresh oregano leaves, roughly chopped
  • 2 tsp (10ml) Dijon mustard
  • ½ tsp (2.5ml) salt 
  • A pinch of ground black pepper
  • 1 x County Fair Drumsticks
Salad:
  • 400g tin butter beans, drained and rinsed
  • 1 cup (250ml) quartered jarred artichoke hearts, drained
  • ⅓ cup (80ml) green olives, pitted and halved
  • 2 Tbsp (30ml) olive oil
  • 1 Tbsp (15ml) white wine vinegar 
  • 1 Tbsp (15ml) honey 
  • A pinch of salt
  • ⅛ A pinch of ground black pepper
  • 2 Tbsp (30ml) parsley, finely chopped
  • ¼ cup (60ml) fresh basil, roughly chopped
  • 20g rocket

Method:

  1. Whisk together the olive oil, lemon juice, garlic, oregano, Dijon, salt and pepper. 
  2. Place the drumsticks into a bowl and pour over the marinade. Toss well. Allow to marinate for 1-3 hours. 
  3. Preheat the oven to 175°C. 
  4. Place the chicken pieces with the marinade into a small roasting dish. Roast in the oven for about 45 minutes, or until golden and cooked through.
  5. While the chicken is cooking, start preparing the salad. 
  6. Place the butterbeans, artichokes and olives in a bowl.
  7. In a separate bowl, whisk together the olive oil, vinegar, honey, salt, pepper and parsley. 
  8. Pour the dressing into the bowl with the butterbeans. Toss well.
  9. Just before serving, when the chicken is ready, stir the basil and rocket through the salad. Serve.