Honey Mustard Baked Chicken Drumsticks

Step 1: Microwave the potatoes on high for 10 minutes or until cooked.

Step 2: Place the potatoes on one side of the tray. Squash them with a potato masher to about 1.7 cm/2/3 inch thick. Drizzle with oil and sprinkle with salt and pepper.

Tip: Rough ridges on the surface help the potatoes brown and crisp.

Step 3: If making smashed potatoes, fold up the edges of the foil around the drumsticks.

Step 4: Preheat the oven to 180°C/350°F.

Step 5: Mix the sauce ingredients together with a good pinch of salt and pepper.

Step 6: Line a tray with foil, then top it with parchment paper.

Step 7: Place the drumsticks on the paper. If making smashed potatoes, fold up the foil edges so the sauce cannot leak into the potatoes; the barrier only needs to be about 1 cm/2/5 inch high.

Step 8: Spoon the sauce over the drumsticks, then drizzle the chicken with olive oil.

Step 9: Bake for 30 minutes. Turn the drumsticks, leaving the potatoes in place, and spoon the juices over the drumsticks.

Step 10: Bake for a further 20 minutes. Turn the drumsticks and spoon the juices over them. Bake for another 10–15 minutes, until the sauce has reduced and the drumsticks are golden and sticky.

Step 11: Remove the tray from the oven and turn the drumsticks in the syrupy sauce. Serve them with the sauce, crispy smashed potatoes, and steamed broccolini. Sprinkle with fresh thyme leaves if using.