This easy chicken recipe is bursting with flavour; fiery sriracha-roasted chicken drumsticks with a beautiful side salad packed with earthy beetroot, creamy avocado and hearty black beans. Serve this up as a tasty midweek meal in under an hour.
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a baking dish and score with a sharp knife.
- In a bowl, combine the sriracha, soy sauce, honey, lime zest and juice. Pour over the chicken and toss to coat. Roast for 35-40 mins, basting regularly, until the chicken is cooked through with no pink meat remaining.
- Meanwhile, make the salad. In a large bowl, combine the avocado, shallot, carrot, sugar snaps, black beans and half the lime juice. Toss well, then add the beetroot.
- Mix the apple juice and remaining lime juice with the soy, oil and ginger, then toss through the veg. Scatter over the coriander and sesame seeds. Serve with the chicken.
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