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Ingredients
- 2 small red chillies (finely chopped)
- 1 clove garlic (crushed)
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- 1 tbsp flat-leaf parsley (chopped)
- 1 tsp dried oregano
- 1/2 tsp paprika
- ¼ tsp salt
- 8 chicken drumsticks
Method
Preheat oven to 220C. Combine 2 small red chillies (finely chopped), 1 clove garlic (crushed), ¼ cup red wine vinegar, ¼ cup extra virgin olive oil, 1 tbsp flat-leaf parsley (chopped), 1 tsp dried oregano, 1/2 tsp paprika and ¼ tsp salt in
a medium bowl and mix well. Reserve a quarter of the mixture. Pour remaining mixture over 8 chicken drumsticks, turning to coat. Place chicken in a lightly greased ovenproof dish and roast for 20 minutes. Turn drumsticks and roast for a further 15-20 minutes or until cooked through. Drizzle with reserved chilli mixture and serve with mashed potato and steamed snow peas.
