Roasted Chicken Drumsticks with Pesto Beans

Cook time 1 Hour
Servings 4


8 chicken drumsticks
¾ cup white wine
6 cloves garlic, bruised
1 chilli, sliced
2 bay leaves
1 punnet of cherry tomatoes
2 knobs butter
Salt and pepper

2 cans of white beans, such as cannellini
3 spring onions, white part finely sliced
1 ripe avocado, sliced
½ cup green olives, halved

1 bunch basil, leaves picked
1 clove garlic, roughly chopped
2 good handfuls pine nuts
30g Parmesan, grated
70ml olive oil
Salt and pepper

Roasted Chicken Drumsticks with Pesto Beans


Pre-heat the oven to 180C.

In a large baking dish add the chicken, wine, garlic, chilli, bay leaves, wine and butter. Bake in the oven for 45 minutes.

Toast off pinenuts in a pan. Add basil leaves, pine nuts, garlic, parmesan, olive oil, salt and pepper to blender. Blitz.

Drain and wash the beans. Add to a large bowl and combine with the onions, olives, avocado and pesto. Check seasoning.

Add the tomatoes 15 minutes before the chicken is cooked so they keep their shape.

Once the chicken is cooked. Rest for 5 minutes before serving with the bean salad, pan juices and the roasted tomatoes.