@kelnorman: Smoky BBQ Chicken Legs with Creamy Potato & Green Bean Salad 🍗🥔 Smoky BBQ Chicken Ingredients: * 8 chicken drumsticks * 2 tbsp olive oil * 1 tbsp Worcestershire sauce * ½ tsp liquid smoke * 1 tsp smoked paprika * 1 tsp garlic powder * 1 tsp onion powder * ½ tsp ground cumin * ½ tsp cracked black pepper * ¼ tsp salt * ⅓ cup smoky BBQ sauce Method: 1. Combine all the marinade ingredients in a bowl. 2. Add the chicken drumsticks and coat thoroughly. 3. Cover and refrigerate for at least 1 hour. 4. Preheat the oven to 180°C fan-forced. 5. Arrange the chicken on a lined baking tray and roast for 40–50 minutes, turning halfway through, until cooked through and the internal temperature reaches 75°C. 6. For extra caramelisation, finish under the grill for a few minutes. Creamy Potato & Green Bean Salad Ingredients: * 600g baby potatoes * 250g green beans * ½ cup whole egg mayonnaise * ½ cup grated Parmesan * 1 tsp lemon juice * 1 garlic clove, minced * Salt and cracked black pepper * Splash of water to thin, if needed Method: 1. Cut the potatoes into bite-sized pieces and boil in salted water until fork-tender. 2. Blanch the green beans for 2–3 minutes, then drain and allow to cool. 3. In a large serving bowl, combine the mayonnaise, Parmesan, lemon juice, garlic, salt and pepper. Mix until smooth, adding a splash of water if needed. 4. Tip the cooked potatoes and green beans directly into the bowl with the dressing. 5. Gently toss everything together until evenly coated. 6. Refrigerate until ready to serve.

Kel Norman

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Region: AU

Tuesday 03 November 2026 09:33:27 GMT