Sticky chicken drumsticks with roasted potato wedges

Cost-effective, sorted in a hurry and delicious – that’s what midweek family suppers should be!

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Serves 4 EASY 50 mins + 2 hrs, to marinate

Place 8 chicken drumsticks and 125g store-bought sweet-and-sticky marinade in a large bowl. Toss until the chicken pieces are coated. Cover with cling film and refrigerate to marinate, about 2 hours.

Preheat the oven to 200˚C. Line a baking sheet with baking paper. Transfer the chicken to the prepared baking sheet.  Reserve the remaining marinade.

Arrange 500g potato wedges on the baking sheet and season to taste with salt and freshly ground black pepper. Bake in the oven until cooked, about 35 – 40 minutes.

While the chicken is baking, transfer the leftover marinade to a pot and bring to a simmer over medium heat. Baste the chicken with the warm marinade once cooked.

Sprinkle the drumsticks with the sesame seeds. Serve immediately.