Photo of Orange & chilli chicken drumsticks by WW

Orange & chilli chicken drumsticks

Points® value
Total Time
1 hr 10 min
20 min
50 min
This impressive-looking dish is bursting with zingy, spicy flavour. The griddled vegetables make an unusual side to go with it.



1 medium, cut into wedges


2 portion(s), cut into wedges

Asparagus, raw

200 g

Potatoes, Raw

400 g, sliced

Chicken Drumstick, Skinless, raw

8 drumstick(s), edible part


½ zest(s) of 1

Freshly squeezed orange juice

60 ml

Chilli, green or red

1 individual, chopped


1 tablespoon(s), level

Ground Cumin

1 tablespoon(s), level

Thyme, Fresh

2 teaspoon(s), chopped


2 clove(s), crushed


  1. In a large bowl, combine the chicken, orange zest and juice, chilli, thyme, paprika, cumin and garlic. Cover and put in the fridge to marinate for 30 minutes.
  2. Put the potatoes in a saucepan and cover with cold water, then bring to the boil over a medium heat. Cook for 10-15 minutes until just tender, then run under cold water to cool. Drain, cut in half lengthways and set aside. Bring another pan of water to the boil and cook the asparagus for 1-2 minutes or until just tender. Drain and transfer to a bowl of iced water until cold, then remove and put on a paper towel to drain.
  3. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the chicken on a large baking tray with all the marinade, season and roast for 40 minutes, turning halfway through.
  4. About 15 minutes before the chicken has finished cooking, heat a griddle pan and mist with cooking spray. Griddle the potatoes on both sides until golden. Repeat with the asparagus and lettuce. Serve the veg with the chicken, the extra fresh thyme and lemon wedges.