• Preheat oven to 220°C/200°C fan-forced. In 
a baking dish, combine chicken drumsticks, 
classic roast seasoning, a pinch of salt and 
pepper and a drizzle of olive oil. Cover tightly 
with foil and bake for 20 minutes.
• Remove from oven and remove foil.
• Bake, uncovered, until chicken is golden brown 
and cooked through, 15-20 minutes.

TIP: The spice blend will char slightly, this adds 
flavour to the dish!  

• Cut carrot into thin half-moons.
• Finely chop garlic and onion (see ingredients). 
• Pick and finely chop thyme. 

• When the chicken has 20 minutes cook time 
remaining, bring a medium saucepan of salted 
water to the boil. Peel potato and cut into large 
chunks. Trim green beans.
• Cook potato in the boiling water until easily 
pierced with a fork, 12-15 minutes.
• Drain potatoes and return to saucepan. Add the 
butter, milk and season generously with salt. 
Mash until smooth. Cover to keep warm. 

• Meanwhile, in a large frying pan heat a drizzle of 
olive oil over medium-high heat. Cook carrot 
and onion until tender, 4-5 minutes. Add 
garlic, thyme and tomato paste and cook until 
fragrant, 1-2 minutes.
• Stir through Worcestershire sauce, chicken
style stock powder, the brown sugar and 
water. Simmer until slightly thickened,  
2-3 minutes. 

• While sauce is simmering, place green beans on 
a large microwave-safe plate.
• Add a splash of water and cover with a damp 
paper towel. Microwave on high, until tender,  
3-4 minutes. 

• Divide mash and steamed green beans between 
plates. Top with hearty chicken drumsticks. Pour 
over Worcestershire gravy sauce to serve. Enjoy!