Italian char-grilled chicken drumsticks

Bring a taste of Italy to the table with this delicious chicken recipe. Drumsticks are baked to perfection then served with chilli potatoes and zesty lemon herb dressing. Delish!

By Jennene Plummer
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 8 chicken drumsticks
  • 2 tablespoon olive oil
  • 4 garlic cloves, crushed
  • 2 oranges, skin, pith removed, sliced
  • 1 fennel bulb, thinly sliced using a mandolin
  • 1 red onion, thinly sliced
  • 150 gram green beans, trimmed
Chilli and spinach potatoes
  • 1 kilogram gourmet potatoes
  • 1 bunch spinach, leaves, stems separated
  • 2 tablespoon olive oil
  • 4 garlic cloves, finely chopped
  • 2 long red chillies, seeded, chopped
Lemon herb dressing
  • grated zest and juice of 3 lemons
  • 1 teaspoon caster sugar
  • 1/4 cup chopped oregano leaves, plus extra to serve
  • 1/3 cup extra virgin olive oil


  • 1
    Preheat oven to hot, 200°C, and a barbecue on high. Line an oven tray.
  • 2
    Combine chicken, oil and garlic. Season, then set aside.
  • 3
    For the chilli and spinach potatoes: Cook potatoes in boiling, salted water. Crush slightly. Add spinach, oil, garlic and chilli, tossing to coat. Transfer to tray. Bake for 30-35 minutes until golden.
  • 4
    Barbecue chicken, covered, for 20-25 minutes, turning until cooked. Transfer to a plate. Rest, loosely covered with foil.
  • 5
    For the lemon herb dressing: In a jug, whisk juice, zest and sugar together until sugar dissolves. Add oregano and oil, whisking. Season to taste.
  • 6
    Combine orange, fennel, onion and beans. Drizzle dressing over. Serve chicken with salad and potatoes.


Chicken can also be baked with the chilli & spinach potatoes.