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Photo of Maple and mustard chicken drumsticks with cabbage and apple slaw by WW

Maple and mustard chicken drumsticks with cabbage and apple slaw

Total Time
3 hr 55 min
15 min
40 min


Dijon mustard

1½ tbs

Maple syrup

1 tbs


2 clove(s), crushed

Skinless chicken drumstick

900 g, Buy 8 pieces (1kg)

Oil spray

1 x 3 second spray(s)

Red cabbage

200 g, (¼ small cabbage) shredded


1 small, thinly sliced, fronds reserved for garnish

Green apple, unpeeled

1 medium, cut into matchsticks

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped

Lemon juice

1 tbs

Olive oil

1 tbs


  1. Combine mustard, maple syrup and garlic in a shallow dish. Add chicken and turn to coat. Cover and refrigerate for 30 minutes.
  2. Preheat oven to 200°C. Line a baking tray with baking paper. Place a wire rack over prepared tray. Place chicken on rack and lightly spray with oil. Bake for 35-40 minutes or until golden and cooked through.
  3. Meanwhile, combine cabbage, fennel, apple and parsley in a large bowl. Drizzle salad with lemon juice and oil and toss to combine. Serve chicken with slaw and sprinkle with reserved fennel fronds.


SERVING SUGGESTION: Baked sweet potato. TIP: Chicken lovely legs are drumsticks with the bones trimmed and skin removed. They are available from most supermarkets or from speciality chicken shops. Squeeze a little lemon juice over fennel and apple to prevent them discolouring.