• Preheat oven to 220°C/200°C fan-forced.
• In a foil-lined baking dish, combine chicken drumsticks, BBQ seasoning 
and a drizzle of olive oil. Bake for 20 minutes.
• Remove from oven, turn drumsticks and spoon over any juices.
• Bake until golden brown and cooked through, a further 20-25 minutes. 

TIP: Chicken is cooked through when it’s no longer pink inside.  

• While the chicken is baking, place potato fries on a lined oven tray. Drizzle 
with olive oil, season with salt and toss to coat.
• Spread out evenly, then bake until tender, 20-25 minutes. In the last 5 minutes, sprinkle over shredded Cheddar cheese and bake until melted 
and golden. 

Little cooks: Help toss the fries! 

• Meanwhile, drain sweetcorn (see ingredients).
• Heat a large frying pan over high heat. Cook sweetcorn until lightly 
browned, 4-5 minutes. Transfer to a medium bowl.
• Thinly slice spring onion. Roughly chop tomato and baby spinach leaves.
• To bowl of charred corn, add spring onion, tomato, spinach and a drizzle of 
white wine vinegar and olive oil. Season to taste with salt and pepper. 

TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out. 

• When drumsticks are done, add cherry sauce to baking dish, turning 
drumsticks to coat.
• Divide cherry-BBQ chicken drumsticks, cheesy fries and charred corn salsa 
between plates. Spoon over any remaining glaze from the baking dish.
• Serve with garlic aioli. Enjoy!