• 900g Sadia Chicken Drumsticks, thawed
  • 2 Red onions, peeled
  • 350g Small waxy potatoes, scrubbed and halved
  • 1 Red pepper, cut into chunks
  • 2 tablespoons Olive oil
  • 2 tablespoons Lemon juice
  • ½ cup Black olives
  • 1 bunch Asparagus
  • 2 tablespoons Plain flour
  • 2 teaspoons Dried oregano
  • 1 teaspoon Paprika
  • 1 Sea salt and freshly ground black pepper



Preheat the oven to 200°C. Cut the onions into wedges. Place all the vegetables, except the asparagus, in a large baking tray with olive oil, sea salt and freshly ground pepper.


To make the coating, combine the flour, oregano and paprika in a shallow bowl and season with salt and pepper. Coat the Sadia Chicken Drumsticks with the flour mixture and place on top of the vegetables. Scatter the remaining flour/herb mix over the vegetables. Drizzle the chicken with the olive oil and lemon juice.


Roast the chicken for 40-50 minutes, until cooked. Turn the vegetables twice and baste the chicken with the pan juices. Add the olives and asparagus 15 minutes before removing the pan from the oven. Transfer to a warm platter to serve with a green salad.

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