Herby Roast Chicken Drums with Creamy Leek & Roasties

Herby Roast Chicken Drums with Creamy Leek & Roasties

Ready in 45 minutes • Serves 6
This dish most recently appeared in Bargain Box (5 Nights For 6) on Sunday, April 3, 2022.
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Can you ever go wrong with herb-infused juicy chicken drums, veggies in a luscious creamy leek sauce and golden roasties? We think not!

Ingredients

Roasties

  • 3 carrot, diced 3cm
  • 1200g potatoes, diced 3cm
  • 1 drizzle of oil

Chicken

  • 1800g free range chicken drumsticks
  • 2 tsp wholegrain mustard
  • 1 drizzle of oil
  • 3/4 tsp salt
  • 1 pack French herb blend

Leek

  • 250g lite sour cream
  • 300g baby spinach
  • 1/2 cup chicken stock
  • 1 drizzle of oil
  • 3 garlic clove, minced
  • 1 leek, thinly sliced

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Dice potatoes and carrot. Spread in a single layer on a lined oven tray and toss with oil. Season with salt and pepper & roast on low rack, for 30-35 minutes, until tender and golden. Turn once during cooking.
  3. Pat chicken dry and place in a large bowl with French herb blend, mustard and salt. Toss to coat and place chicken in a baking dish with a drizzle of oil. Roast chicken in oven on rack above potatoes for 30-35 minutes, until cooked through. Turn once during cooking.
  4. Thinly slice leek and mince garlic. Heat oil in a large fry-pan on high-heat. Cook leek and garlic for about 10 minutes, until softened and browned.
  5. Add stock to pan with leek and simmer for about 3 minutes, until thickened. Remove from heat and stir through baby spinach and sour cream. Season to taste with salt and pepper.
  6. Serve roasties with creamy veggies and chicken.

Nutritional Information

Energy 2639 kj
631 kcal
Protein 64.7g
Carbohydrate 31.0g
Fat 25.1g