HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSticky Chicken Drumsticks With Herby Potatoes
Sticky Chicken Drumsticks with Herby Potatoes

Sticky Chicken Drumsticks with Herby Potatoes

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This is a real family favourite, but the HelloFresh healthy version! Sticky chicken drumsticks (coated in our delicious BBQ sauce), herby roasted potatoes and a healthy coleslaw. We recommend using your hands for the chicken, instead of a knife and fork … cutlery and chicken drumsticks are a tricky combination!

Tags:SpicyHealthyFamily Friendly

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

8 unit(s)

Chicken Drumstick

6 tbsp

BBQ Sauce

2 tbsp


1 tbsp

Dried Thyme

2 pack(s)

Red Potato

2 unit(s)


1 unit(s)

White Cabbage

1 unit(s)


1.5 tsp

Smoked Paprika

1 bunch(es)


2 pot(s)

Sour Cream

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2393.248 kJ
Energy (kcal)572 kcal
Fat27.0 g
of which saturates9.0 g
Carbohydrate37 g
of which sugars16.0 g
Protein48 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Pre-heat your oven to 220 degrees. Pop the chicken drumsticks in a large bowl. Mix in two-thirds of the BBQ sauce, all of the honey and half the dried thyme. Season with a generous pinch of salt and a good grind of black pepper. Mix well to make sure your drumsticks are nicely coated. Pop them on a lined baking tray and roast on the top shelf of your oven for 30 mins. Turn after 15 mins to make sure they brown evenly.


Chop the potato into 2cm chunks (no need to peel!) and put on another baking tray. Sprinkle over the remaining dried thyme, a glug of oil and a generous pinch of salt and some black pepper. Mix well to make sure all the flavourings are evenly distributed and pop on the middle shelf of your oven for 25 mins, turning halfway to make sure it is evenly cooked.


Chop the tops and bottoms off the carrot and peel. Grate your carrot on the coarse side of your grater and pop into a mixing bowl. Cut the cabbage in half through the root. Chop out the root (see picture) and then slice as thinly as you can. Zest the lime on the fine side of your grater.


Add your cabbage, smoked paprika, lime zest and a generous pinch of salt to the mixing bowl. This is your coleslaw. Mix well and keep set aside. Roughly chop the coriander and keep to one side. Mix the remaining BBQ sauce with half of the sour cream and keep that to one side too.


When your potato and chicken are cooked, remove from your oven and switch your grill to its highest setting. Pop your chicken drumsticks under and grill them for 3 mins, to make sure they are sticky and the skin is super crispy.


Stir the remaining sour cream through your coleslaw and add the coriander if your family likes it. Finish your drumsticks with a squeeze of lime juice and get ready to serve!


Pop a generous amount of potato on each plate with two sticky drumsticks and a serving of coleslaw. Add a dollop of your BBQ sour cream and enjoy!