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Lemon Cranberry Drumsticks

Prep time: 15 minutes
Cooking time: 40 minutes

Cranberries add a sweet tang to these sticky drumsticks. Make sure you bake the potatoes well so they crisp on the cut surface.



  • 2 lemons
  • 85g Sunsweet Dried Cranberries
  • 8-12 chicken drumsticks
  • 2 tbs Pams Wholegrain Mustard
  • 70g Leggos Tomato Paste
  • 1 knob of fresh ginger. peeled
  • 2 tbs Tasti Sesame Seeds
  • 6 tbs Mama San Soy Sauce
  • 4 large potatoes, washed and cut in ½ lengthways
  • 1 bag The Fresh Grower Ballaverde Sweet Stem Broccoli
  • 4 tbs Anchor Sour Cream
  • ALSO NEED: salt, pepper, oil
View the method
  1. Heat the oven to 180ºC.
  2. Cut one lemon into slices. Juice and zest the other one.
  3. Add all the lemon, ½ the cranberries and the  chicken drumsticks to a baking tray.
  4. Pulse the mustard, tomato paste, ginger, sesame seeds, soy and the rest of the cranberries together and tip onto the chicken.
  5. Mix together well and set aside for 10 minutes to let the flavours develop.
  6. After 10 minutes, put them into the oven for 30-40 minutes or until cooked.
  7. Rub the cut surface of the potatoes with oil, season and cook in  the oven, cut side up. 
  8. Steam the broccoli stems for 5 minutes.
  9. Serve the drumsticks with the broccoli, potato and a dollop of sour cream.

And more:

  • To score the chicken cut 2-3 diagonal slashes across the drumsticks to help them cook more evenly.
  • 4tbs of Pomegranate molasses can be substituted for the cranberries and the lemon juice. Japanese Soy sauce has a sweeter, less harsh flavor. It is perfect for dipping.
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