Lemon Herb Chicken Drumsticks with Smoky-Bacon Greens
A delicious, quick and easy recipe that can be enjoyed hot or cold.
Servings 4
Calories 552kcal
Ingredients
For the Chicken Drumsticks
- 8 chicken drumsticks skin removed
- 2 lemons halved
- 1 Tbsp dried oregano
- 1 Tbsp dried rosemary
- 1 garlic granules
- Salt and pepper
For the Smoky-Bacon Greens
- Low-calorie cooking spray
- 100 g smoked back bacon rashers visible fat removed, chopped
- 3 garlic cloves thinly sliced
- 1 lemon juiced
- 1 chicken stock cube crumbled into
- 300 ml boiling water
- 300 g tenderstem broccoli
- 100 g kalettes or kale
- 200 g sugar snap peas
- 100 g fresh spinach
Instructions
- Preheat oven to 200C/400F/Gas 6.
- Place the chicken drumsticks into a large sealable food bag. Squeeze half a lemon into the bag and sprinkle in the herbs, garlic granules, salt, and pepper. Shake to coat then tip the chicken into a non-stick roasting tin and place the other lemon halves, cut-side up, in between the drumsticks.
- Roast for 30 minutes or until the chicken is golden and cooked through.
- Meanwhile, spray a large lidded pan with cooking spray and fry the bacon and garlic for 5 minutes or until the bacon is cooked.
- Stir in lemon juice and chicken stock then add the broccoli and kalettes. Cover and cook for 3 minutes.
- Add the sugar snap peas and cook for a further 2 minutes.
- Stir in the spinach and stir until most of the liquid has evaporated.
- Serve the chicken with the greens. Squeeze over the roasted lemon halves for extra zing.
Notes
Nutrition
Serving: 1 | Calories: 552kcal | Carbohydrates: 19g | Protein: 59g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Cholesterol: 258mg | Sodium: 817mg | Fiber: 7g | Sugar: 6g