One Tray Chicken Drumstick Marbella

Green olives, white wine and juicy prunes for a hint of sweetness, these Chicken Marbella Drumsticks are perfect for any occasion.

SERVES: 4
TIME: 1 hour + marinating time

• ¼ cup red wine vinegar
• ¼ cup olive oil
• 4 cloves garlic, finely sliced
• 2 tablespoons dried oregano
• 1 teaspoon salt
• 8 Rangitikei Chicken Drumsticks
• 1 cup pitted prunes
• 1 cup pitted green olives
• 1/3 cup capers
• ¼ cup honey or brown sugar
• 1/3 cup dry white wine
• Flat leaf parsley to serve

Add the red wine vinegar, olive oil, garlic, oregano & salt to a large bowl and whisk to combine. Add the drumsticks and toss to coat. Cover and leave to marinate in the fridge for at least 3 hours, or overnight.

Pre-heat oven to 180°C.

Place the chicken drumsticks and the marinade into a roasting dish and add the olives, prunes and capers.

Drizzle the honey or sprinkle the brown sugar on the drumsticks and pour the white wine into the bottom of the roasting dish.

Place the dish in the oven to roast uncovered for 45 – 50 minutes, basting a few times, until the drumsticks are golden, caramelised and cooked through.

Sprinkle over the flat leaf parsley and serve immediately.