• 1 tbsp smoked paprika
  • ¼ tsp ground cinnamon
  • ½ orange, juiced
  • 1 garlic clove, crushed
  • ½ tbsp sherry vinegar
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 red pepper, deseeded and cut into strips
  • 1 yellow pepper, deseeded and cut into strips
  • 8 chicken drumsticks, skin on


  1. 1

    Combine the paprika, cinnamon, orange juice, garlic, sherry vinegar, olive oil and honey in a bowl. Season, then add the peppers and chicken.​ Turn to coat and marinate for up to 1 hour. Preheat the oven to 200°C/gas mark 6.

  2. 2

    Put the marinated chicken and peppers along with all the juices on a roasting tray and roast for 15 minutes. Baste with the marinade in the tray, then roast for a further 15 minutes. Baste again, then roast for 10 minutes until the skin is staring to char and the chicken is cooked through. Baste with whatever sauce in left in the tray and serve with a green salad.

Nutritional Details

Each serving provides
  • Energy 1394kj 333kcal 17%
  • Fat 20.1g 29%
  • Saturates 5.3g 27%
  • Sugars 7.5g 8%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 590kj/141kcal

Each serving provides

7.5g carbohydrate 2.7g fibre 29.1g protein

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