Oven-baked sweet chilli glazed drumsticks with delicious Brussels sprouts and shallots, a quick, inexpensive and easy to make dinner that will impress your guests.
Are you bored of the same oven-baked chicken recipes that you have been making over and over again? It does happen to us all. Getting too familiar with a recipe makes us forget sometimes that there are so many other fantastic ways of cooking chicken, and still make you fall in love with it every single time. It must be, without any doubt, the most loved meat all over the world. So why not try my take on the glazed chicken drumsticks, you will love it!
Most of us would usually go for chicken breasts, but you would be surprised how tasty and succulent other parts of the chicken can be, like drumsticks or thighs. And they are a lot cheaper too, even when you go for the organic stuff. Brussels sprouts seem to be everybody’s favourite vegetables in winter, especially when you think of the fancy Christmas dinner. But there is no reason not to cook them in any other season too, if you can easily find them in shops. British people love, absolutely love Brussels sprouts, so I am lucky supermarkets always have fresh and frozen ones. The baked shallots have such a lovely sweet caramelised flavour that they just go so well with the glazed chicken drumsticks. If you are looking for other sides, my rosemary potatoes are the recipe you are looking for. Heaven!
Glazed chicken drumsticks with Brussels sprouts and shallots
- 5 chicken drumsticks
- 2 tbsp sweet chilli sauce plus extra to serve
- 100 g fresh Brussels sprouts
- 50 g shallots
- 1 tbsp vegetable oil
- 3/4 tsp salt
- 3/4 tsp ground black pepper
- Preheat the oven to 220 degrees C.
- Peel and wash the shallots and add them to a pan of salty water together with the Brussels sprouts.
- Boil for about 20 minutes until tender.
- Drain the water and set aside.
- Meanwhile, oil a non-stick baking dish and place the drumsticks.
- Season with salt and pepper, drizzle a bit of oil over them, then pop them in the oven for 30 minutes, turning them half the way through.
- You can remove some of the chicken juice, if you think there is quite a bit in the dish, since that will prevent the chicken drumsticks from colouring nicely.
- Brush the drumsticks with chilli sauce, add the cooked Brussels sprouts and shallots and put them back in the oven for other 40 minutes, checking on them from time to time. You can lower the temperature at 200 degrees C.
- When ready, remove from the oven and serve with extra sweet chilli sauce.