Garlic Tarragon Chicken Drumsticks with Nom Nom Salad
8 chicken drumsticks, skin removed
dried tarragon (or fresh if you prefer)
mayonnaise (I used Belgian fritessause, which is awesome, but if you can't get that, then just use a good mayo)
200g lettuce, we used a mix of Coral, Radicchio, Frisee and Cos
150g sugar snap peas, topped and tailed
1 small green capsicum, seeds removed and thinly sliced
salad dressing of your choice (we mixed caesar dressing with fritessause)
Line an roasting tray with baking paper, and place the drumsticks in. Smear the chicken with the mayo, and then sprinkle with the seasonings.
Yeah, I know. It's not rocket science.
Bake for 20 minutes at 200°C with a sheet of foil over the top, then remove the foil and return to the oven for another 20 to 25 minutes.
Meanwhile, throw all the salad ingredients into a bowl, and toss with the dressing.
Serve with oven bake chips or mini roasts.
And now I defy anyone to tell me they can't cook.
Don't forget to think (and cook!) pink for the Virtual Night In, raising money and awareness for Breast Cancer Research.