Recipe: Black Pepper, Garlic & Soy Chicken Drumsticks/Thigh + Roasted Pumpkin with Fresh Herbs

Chicken drumsticks are now officially my children's favorite meat. From once every fortnight, now they are requesting for drumsticks up to twice a week. On top of that, Baby D also asked that I rotate the style of cooking every week for variety...(lol kids these days). 

Last week, I was browsing my cookbooks for chicken recipes, and came across this one by Napa Valley chef Cindy Pawlcyn - crispy black pepper and garlic chicken wings - which she describes as "powerfully flavored". I simply replaced the chicken wings in the recipe with chicken drumsticks and thigh and also used regular light soy sauce instead of mushroom soy sauce that is called for. 

Black Pepper, Garlic & Soy Chicken Drumsticks

When I read the editor's summary of the recipe, I immediately liked it because it is described as "so delicious and so easy to make". Fuss-free....Definitely my kind of recipe. Quite a lot of garlic and black pepper goes into the marinade, but rest assured that it will not overpower the chicken.

The chicken is left to marinade for at least 6 hours (better still if you have time, leave to marinade for 12 hours or overnight) and then cook in a preheated oven until the skin is golden brown, sticky and crispy. The soy sauce marinade makes this very flavorful and finger-licking good! For those with lower salt tolerance, you may want to substitute with Japanese soy sauce which is less salty.

"Mummy, it's SOOO nice!"

I served the chicken drumsticks / thighs with a simple side salad (using my newly purchased white balsamic vinegar- see this recipe for the honey dressing) as well as some roasted pumpkin with fresh herbs which I picked from my garden. I have actually made something similar before but this time I served them in large chunks for the more rustic look (and it saves time cos I don't have to peel them and cut them into small chunks). Really enjoyed it - should cook pumpkin like this more often. :)

Side salad of cherry tomatoes, lettuce, cucumber, walnuts with a honey dressing

Roasted pumpkin with fresh herbs

Black Pepper, Garlic & Soy Chicken Drumsticks/Thigh
Recipe by Baby Sumo, adapted from Best of the Best Vol.10
Preparation time: 15 minutes
Cooking time: 22-25 minutes
Serves 6

Ingredients
For the marinade:
1/2 cup light soy sauce
2 tbsp soft brown sugar
1 tbsp honey
2 tbsp minced garlic (abt 6 cloves)
2 tbsp freshly ground black pepper

6 chicken drumstick
6 chicken thigh

1. In a bowl, combine the marinade ingredients and mix well.

2. Pour the marinade over the chicken, making sure all the surfaces are coated well. Place in a tupperware and marinate in the refridgerator for at least 6 hours (ideally overnight). Turn the chicken halfway through.

3. Preheat oven to 200°C. Arrange the chicken thighs and drumsticks on a baking tray, making sure they do not overlap. Spoon some marinade over the chicken. Roast for 22-25 minutes, until the skin is dark brown and crispy. The juices should run clear when the chicken is pierced with a sharp knife.

4. Serve with roasted pumpkin and side salad.


Note:
1. Weight for chicken drumstick +thigh approx. 3 lbs (1.4kg).
2. Chicken will brown quickly after 20 minutes, so keep an eye to avoid skin from getting burnt.

Roasted pumpkin with sage and rosemary
Recipe by Baby Sumo, inspired from here
Preparation time: 5-10 minutes
Cooking time: 15-20 minutes
Serves 4-6

Ingredients
800g ripe pumpkin, cut into thick slices
3 tbsp extra virgin olive oil
A handful fresh rosemary, leaves snipped
8-10 fresh sage leaves, whole
Salt and freshly ground pepper


1. Firstly, place olive oil, rosemary and sage in a bowl and allow herbs to infuse into the oil for 10-15 minutes.

2. Using a brush, brush a thin layer of oil onto the baking tray. Place the pumpkin on the tray in a single layer. Tuck the fresh herbs beneath each piece of pumpkin.

3. Brush the pumpkin pieces with the herb oil. Season with salt and pepper.

4. Bake in 180°C preheated oven for 15-20 minutes, until tender and the top layer looks slightly wrinkled. Remove from oven and serve with the chicken.

Note: If you are serving the pumpkin with the chicken, then cook the pumpkin first, followed by the chicken.

*I am submitting this to the Little Thumbs Up "Soy Beans" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Mich of Piece of Cake. You can link your soy recipes here.

*I am also submitting this to Cook-Your-Books #5 hosted by Joyce of Kitchen Flavours .



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