Chicken Drumsticks and Kipfler Potatoes Roast

To be accurate this is a recipe for marinated chicken drumsticks roasted with vegetables, including Kipfler potatoes. It would be too long title for a simple, one tray bake comfort dish, ready in one hour.


Ingredients: quantities vary, depending on number of servings

  • chicken drumsticks, skin on
  • carrots
  • Kipfler potatoes
  • Lebanese zucchini, cut in half
  • red capsicum, cut in long strips
  • onion, cut in half
  • head of garlic, cut in half
  • olive oil
  • fresh rosemary
  • fresh thyme
  • fennel seeds
  • salt and pepper


chicken marinade (can be done overnight or 1-2 hours before roasting)

  • olive oil
  • chopped garlic
  • chopped deseeded hot chillies
  • fresh thyme
  • lemon juice
  • cumin and caraway seeds, coarsely freshly  ground with sea salt
  • salt
  • black pepper

to glaze chicken

  • 1 tea spoon of honey or orange marmalade
  • 1 teaspoon of Dijon mustard



  • prepare marinade for chicken drumsticks, mix all ingredients together to make a paste
  • wash and dry chicken drumsticks
  • cover chicken in marinade, place in container, seal with glad wrap and refrigerate for 1-8 hours
  • peel potatoes and carrots, cut all vegetables
  • use olive oil to cover all vegetables, season vegetables
  • sprinkle baking tray with olive oil, add fennel seeds, place onion and garlic cut in halves in the corners
  • place vegetables on the bottom of the deep baking/roasting tray
  • place chicken drumsticks on top of vegetables
  • add fresh rosemary and thyme
  • add half a cup of water to roasting tray
  • roast in preheated to 200C fan forced oven for 30 min, take the tray out and brush chicken drumsticks with honey and mustard glaze
  • bake for another 30 min., you might need to turn drumsticks to get even browning of the skin


The roast can be fully cooked in shorter time, if chicken drumsticks are of smaller size. It was a very nice roast. We do not have potatoes often and these Kipfler potatoes were a treat, soft and buttery inside with a golden crust.  I also forgot how tasty roasted chicken was with its skin on. Zucchini and capsicum gave extra moisture to the dish, no gravy was needed. We also had fresh salad as a side dish. I was surprised how good this chicken was the next day, when cold. All the flavours were even more evident.

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