Butter Harissa Chicken Drumsticks

Now don’t get me wrong, I looooove to cook. But sometimes cooking is so much more fun when you can just chuck it all in the oven, whilst you can put your feet up! I made this tray bake last weekend and it went down rather well. This recipe serves 2 people and does take 2 hr 15 minutes to make (plus 45 minutes marinating time).



6 Skinless Chicken Drumsticks

1  Large brown onion (one half grated, the other half sliced)

3 tablespoons Harissa Seasoning

5 tablespoons of Garlic Granules

1 tablespoon of All purpose seasoning

1 teaspoon of Smoked Paprika

2 Tablespoons of Chili Oil

1 teaspoon of Cayenne Pepper

4 tablespoons of unsalted butter

1 tablespoons of smoked paprika

1 red pepper



  1. Pre heat the oven to 150c
  1. First you need to score the chicken drumsticks, use a knife to make slits in the chicken. Empty the drumsticks into the large bowl. Add the Harissa seasoning,  grated onion, 2 tablespoons of garlic granules, Chili Oil and Cayenne Pepper. Using a spatula coat all of the drumsticks in the seasoning. Cover the bowl with some cling film and place in the fridge for 45 minutes.
  1. Slice the Red pepper and the other half of the onion. Add the sliced vegetables into a baking tin and set to one side.
  1. Once your drumsticks have been in the fridge for 45 minutes, place the drumsticks on top of the onion/peppers. Place in the oven for 45 minutes.
  1. After 45 minutes, remove the drumsticks from the oven. In a frying pan add butter, 3 tbsp of garlic granules and paprika, melt until the butter starts to bubble (whilst the butter is melting occasionally stir).
  1. Slowly pour the butter over the chicken, making sure each drumstick is covered.
  1. Place the drumsticks back in the oven for 1 hour and half, on 180c. In the last half an hour turn the oven up to 200c.
  1. If you want the drumsticks to have a bit of colour, place under the grill for a couple of minutes.
  1. Remove the tray bake from the oven and serve with brown rice.

Enjoy 🙂


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