Oregano & Lemon Roast Chicken Drumsticks With Artichoke, Green Olive & Butterbean Salad

Prep time
30min
Cook time
25min
Serves
4

This flavour combo offers a quick tastebud trip to Greece.

Ingredients:

Chicken: 
  • ¼ cup (60ml) olive oil
  • ¼ cup (60ml) lemon juice
  • 2 cloves garlic, minced
  • 2 Tbsp (30ml) fresh oregano leaves, roughly chopped
  • 2 tsp (10ml) Dijon mustard
  • ½ tsp (2.5ml) salt 
  • A pinch of ground black pepper
  • 6 chicken drumsticks
Salad:
  • 400g tin butter beans, drained and rinsed
  • 1 cup (250ml) quartered jarred artichoke hearts, drained
  • ⅓ cup (80ml) green olives, pitted and halved
  • 2 Tbsp (30ml) olive oil
  • 1 Tbsp (15ml) white wine vinegar 
  • 1 Tbsp (15ml) honey 
  • A pinch of salt
  • ⅛ A pinch of ground black pepper
  • 2 Tbsp (30ml) parsley, finely chopped
  • ¼ cup (60ml) fresh basil, roughly chopped
  • 20g rocket

Method:

  • Whisk together the olive oil, lemon juice, garlic, oregano, Dijon, salt and pepper. 
  • Place the drumsticks into a bowl and pour over the marinade. Toss well. Allow to marinate for 1-3 hours. 
  • Preheat the oven to 175°C. 
  • Place the chicken pieces with the marinade into a small roasting dish. Roast in the oven for about 45 minutes, or until golden and cooked through.
  • While the chicken is cooking, start preparing the salad. 
  • Place the butterbeans, artichokes and olives in a bowl.
  • In a separate bowl, whisk together the olive oil, vinegar, honey, salt, pepper and parsley. 
  • Pour the dressing into the bowl with the butterbeans. Toss well.
  • Just before serving, when the chicken is ready, stir the basil and rocket through the salad. Serve.