Oregano & Lemon Roast Chicken Drumsticks With Artichoke, Green Olive & Butterbean Salad
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
- 6 chicken 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
- Whisk together the olive oil, lemon juice, garlic, oregano, Dijon, salt and pepper.
- Place the drumsticks into a bowl and pour over the marinade. Toss well. Allow to marinate for 1-3 hours.
- Preheat the oven to 175°C.
- 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.
- While the chicken is cooking, start preparing the salad.
- Place the butterbeans, artichokes and olives in a bowl.
- In a separate bowl, whisk together the olive oil, vinegar, honey, salt, pepper and parsley.
- Pour the dressing into the bowl with the butterbeans. Toss well.
- Just before serving, when the chicken is ready, stir the basil and rocket through the salad. Serve.
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