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Ingredient amounts scale to match. Oven and stovetop times stretch for a bigger batch; those show in amber.
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By NHS Healthier Families (© Crown copyright) · Original recipe
Recipe from NHS Healthier Families (© Crown copyright) · Open Government Licence v3.0
Put the tomato purée, reduced-salt soy sauce and lemon juice into a mixing bowl (not a metal one). Mix well and season with black pepper. Add the chicken drumsticks, turning to coat them in the mixture. Cover and refrigerate for at least 30 minutes, or overnight if preferred.
Refrigerate to marinate
Refrigerate to marinate in glaze mixture, coating chicken drumsticks in the tomato purée, soy sauce and lemon juice mixture and turning to coat them. Marinate at least 30 minutes. ~duration reflects mixing plus rest. Cook must combine, coat, then chill. Ingredients used are marinade base and chicken. This description ends here. ingredientRefs below. ingredientRefs:0,1,2,3,8
Refrigerate to marinate
When ready to cook, preheat the oven to 200C/fan oven 180C/gas mark 6. Arrange the drumsticks in a foil-lined roasting tin and roast for 30 minutes, brushing them with the remaining glaze after 20 minutes.
Roast, brushing with remaining glaze halfway
Roast until done
While the chicken is roasting, boil the potatoes and carrots in separate saucepans until tender – they will take about 20 minutes. Put the peas on to cook in a little boiling water, 5 minutes before the chicken is ready.
Simmer until tender
Drain and mash the potatoes, beat in the milk and season with black pepper. Serve with the chicken drumsticks, carrots and peas.