Chicken Drumsticks

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  • 12-16 chicken drumsticks
  • 1 tsp smoked paprika
  • 6-8 potatoes (preferably red)
  • 1 tsp dried thyme leaves
  • 1 head of fresh broccoli (or 2 cups of frozen broccoli)
  • 1 small head of fresh cauliflower (or 2 cups of frozen cauliflower)
  • 20g Orgran gravy mix
  • 2 Tbs Olive oil



  • Lay drumsticks on a baking tray and season drumsticks with salt, pepper and paprika.
  • Cover with cling wrap and store in fridge for one hour up to, one day.
  • After seasoning for 1 hour or 24 hours, take tray out of fridge.
  • Add ¼ cup HOT water to tray of drumsticks and drizzle with olive oil.
  • Cook drumsticks at 180C for around 45 minutes.
  • Turn oven down to 100C. Let the drumsticks rest for up to 60 mins.
  • To make future chicken stock: Pour off most of the chicken stock in tray, strain and store in cool room for future use. Chill, remove fat and freeze.



  • Cut potatoes evenly into medium sized chunks (4-5 pieces per potato)
  • Tip potatoes into a large bowl and add olive oil, dried thyme, salt and pepper. Toss well.
  • Evenly spread out potatoes on baking tray lined with baking paper.
  • Cook potatoes at 200C for about 60 minutes until golden brown. Turn occasionally to ensure even cooking.
  • Steam broccoli and cauliflower in microwave safe bowl for about 5 minutes or place in boiling water for 5 minutes.
  • Season with salt to serve.



  • Mix gravy powder with a very small amount of COLD water to make a smooth paste.
  • Boil 200mL water, add in gravy paste.
  • Boil for approx. 1 minute to thicken.
  • Turn off heat and keep stirring every 10-20 minutes until meal time

OR prepare gravy as per instructions on packet.

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Content Updated: May 2024