Roast Chicken Drumsticks With Avocado & Spring Onion

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4
Servings

10m
Prep Time

30m
Cook Time

40m
Ready In

Recipe: #29611

June 01, 2018

Categories: Comfort Food, Dinner, Main Dish, Poultry, Chicken, Rice, Brown Rice, Fruit, Avocado, Budget-Friendly, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Gluten-Free, No Eggs, Bone-in Pieces, Kosher Meat more

recipe by:
ImPat

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recipe by:
ImPat

"From one of our national supermarkets and their free monthly magazine September 2017."

Original recipe yields 4 servings

Metric US

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Ingredients

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1.2 kilograms chicken legs (drumsticks)
2 teaspoon olive oil (plus 1/3 cup/80ml, divided)
1 whole lime (zest finely grated and juiced)

1 spring onion (thinly sliced)
500 grams cooked brown rice (cooked 3 cups)
1 avocado, peeled pitted and sliced

Nutritional

Serving Size: 1 (483.7 g)
Calories 691.6
Total Fat - 34.3 g
Saturated Fat - 5.5 g
Cholesterol - 720 mg
Sodium - 887.1 mg
Total Carbohydrate - 37.7 g
Dietary Fiber - 6.5 g
Sugars - 0.7 g
Protein - 56.7 g
Calcium - 63 mg
Iron - 8.5 mg
Vitamin C - 22.5 mg
Thiamin - 0.3 mg

Step 1

Preheat oven to 240C (220C fan forced) and place a rack on a large heavy baking trays.

Step 2

Using sharp knife, score the skin and flesh on chicken drumsticks and then coat with 2 tablespoon oil and season all over with salt and pepper.

Step 3

Place chicken on rack on baking tray and roast for 25 to 30 minutes or until chicken is crisp on outside and cooked through.

Step 4

Meanwhile, in a medium bowl, whisk lime juice, lime zest and spring onion and then slowly whisk in 1/3 cup (89ml) of oil and then season with salt pepper.

Step 5

Spoon warm rice onto 4 plates and top with chicken and then arrange avocado slices alongside the chicken and sprinkle abocado with salt and pepper and then drizzle dressing over and serve.