Serves 4 Prep 15 mins, plus marinating Cooking 30 mins Per serving 523cals; 14g fat (3g saturated)

1 Arrange the chicken in a single layer in a wide, shallow, non-reactive dish. Mix together the remaining ingredients (apart from the potato wedges) in a bowl, then pour over the chicken and toss to coat evenly. Cover and marinate in the fridge for 30 mins or overnight if time permits, turning the chicken in the marinade from time to time.

2 Preheat the oven to l80°C/l60°C fan/Gas 4. Place the drumsticks and wedges on a roasting tin lined with non-stick, baking parchment and roast for about 30 mins, or until the chicken is sticky and golden and the wedges are cooked through. Serve immediately.