Baked rosemary chicken with apple slaw
Skinless chicken drumstick
8 individual, bone removed, (buy 1 kg)
1 tbs, chopped
1 clove(s), crushed
Coleslaw mix, without dressing
1 medium, cut in thin strips
¼ cup(s), (35g)
Extra light sour cream
- Preheat oven to 200°C. Combine the chicken, lemon juice, rosemary, paprika, garlic and oil in a bowl. Season with salt. Mix well. Cover and place in the fridge for 30 minutes to chill.
- Line the base of a baking dish with baking paper. Place the drumsticks in a single layer in the dish. Add 2 tablespoons water and bake for 30-40 minutes or until the chicken is cooked through. If chicken starts to dry out, add another 1-2 tablespoons water.
- Meanwhile, combine the coleslaw, apple and raisins in a large bowl. Stir in the sour cream and mayonnaise. Season with salt and pepper. Allow the chicken to rest for 5 minutes. Drizzle chicken with pan juices and serve with the apple slaw.