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Ingredients (14)

• 3/4 cup flat-leaf parsley leaves
• 1 long red chilli, finely chopped
• 1 tsp dried oregano
• 2 tsp brown sugar
• 2 garlic cloves, crushed
• 1 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 1/4 cup (60ml) apple cider vinegar
• 8 Coles RSPCA Approved Chicken Drumsticks
• Olive oil spray
• 4 small Red Royale potatoes
• 100g baby rocket leaves
• 250g cherry tomatoes, quartered
• 1/2 small red onion, thinly sliced

Method

• Step 1 Finely chop 2 tablespoons of the parsley and place in a large bowl. Add the chilli, oregano, sugar, garlic, 1 teaspoon of the paprika, 2 teaspoons of the oil and 1 tablespoon of the vinegar. Stir to combine. Use a large sharp knife to cut 3 slits in each chicken drumstick. Add to marinade and toss to coat. Set aside for 15 mins to marinate.
• Step 2 Spray a barbecue grill or chargrill with oil and heat on medium. Cook chicken, turning occasionally, for 10-12 mins or until cooked through.
• Step 3 Meanwhile, place potatoes on a microwave-safe plate lined with paper towel. Sprinkle with water. Cover with paper towel. Microwave on high for 4-5 mins or until just tender. Thickly slice and place in a bowl with remaining paprika and 2 teaspoons of the remaining oil. Toss to coat. Cook potato with chicken for 2-3 mins each side or until golden.
• Step 4 Place the rocket, tomato, onion and the remaining parsley, oil and vinegar in a bowl and toss to combine. Season. Add potato and gently toss to combine. Arrange on a serving platter and top with the chicken.