At a glance
You'll work with a honey-glazed chicken that benefits from an overnight marinade, then bake it while you prepare a fragrant pumpkin ragout with sage and onions. The whole meal comes together in about an hour, making it a straightforward yet impressive dish that pairs beautifully over rice.
1/6
Marinade
Melt the honey until it's as runny as possible. Mix it with a little oil (about 6 tablespoons of oil to 2 tablespoons of honey), then season with salt, pepper and garlic. Brush this marinade all over the chicken drumsticks. Ideally, let them rest in the fridge overnight.
For this step
0/62/6
Bake
Place the drumsticks in a covered roasting dish and bake in an oven preheated to 160°C for about 40 minutes. Drumsticks vary in size, so the cooking time may differ slightly.
3/6
Ragout
Wash the Hokkaido pumpkin and pat it dry. Cut it in half and scoop out the seeds with a spoon. Trim off the stalk and cut the flesh into roughly 5 x 5 cm cubes. Cut the onion into larger chunks.
For this step
0/2
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Anyone can answer, without signing in or buying. Answers aren't verified. The percentage is the share of “Worked out” answers, shown from 5 answers.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
