Chicken Drumsticks With Sweet Potato and Watercress Salad

“From Australian BH&G Diabetic Living - this looked so delicious and fresh in the magazine photo that I just had to post.”

Ingredients Nutrition

  • 1 teaspoon mustard (wholegrain or gluten free alternative)
  • 2 teaspoons soy sauce (salt reduced or gluten free)
  • 2 teaspoons honey
  • 4 chicken drumsticks (skin removed)
  • Sweet Potato and Watercress Salad
  • 300 g sweet potatoes (cut into 2cm pieces steamed, then cooled)
  • 12 bunch watercress (sprigs picked washed and dried)
  • 14 red onion (cut into thin slivers)
  • 1 tablespoon tarragon (fresh leaves)
  • 1 cucumber (small lebanese peeled cut into ribbons using peeler)
  • 30 g tomatoes (semi dried, drained patted dry with paper towel)
  • 1 tablespoon balsamic vinegar (or red wine vinegar or cherry vinegar)


  1. Preheat oven to 180C fan forced.
  2. Line a small roasting pan or ovenproof dish with baking paper.
  3. Put mustard, soy sauce and honey in a small shallow dish and stir to combine and add the chicken drumsticks and turn to coat.
  4. Transfer the chicken to the roasting pan and then brush over with remaining marinade and cook in the oven, brushing twice with liquid from the pan, for 25 to 30 minutes or until the drumsticks are light golden and cooked through.
  5. Sweet Potato and Watercress Salad - Meanwhile, put the steamed sweet potato, watercress, onion, tarragon, cucumber and tomato in a medium bowl and toss to combine.
  6. Divide the salad between plates and top with chicken drumsticks and drizzle the vinegar of choice over the salad to serve.

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