Chicken Drumsticks with Potato Salad

Method

1. Put the potatoes in a pot and cover them with water. Place the pot on the stove and bring to a boil. Once the water is boiling, lower the heat and cook the potatoes for 15–20 minutes, until the potatoes are tender.
2. When the potatoes are nearly cooked, add the mixed vegetables to the pot and allow to cook for a minute or two, before draining the potatoes. Set aside to cool completely.
3. In the meantime, preheat the oven to 180°C, and line a baking tray with baking paper.
4. Mix paprika, cayenne pepper, flour, salt and pepper together and spread it over a plate. Roll the chicken drumsticks one at a time through the spice mixture until they are well covered. Place on the baking tray.
5. Cook the drumsticks in the oven for 45 minutes until they are completely cooked. If the drumsticks are large, they will take longer to cook. Turn the drumsticks once, halfway through cooking to cook evenly.
6. Once the potatoes and mixed vegetables are cold, mix them with the spring onions and mayonnaise in a large bowl. Season to taste with salt and pepper.
7. Serve the chicken drumsticks with a side of potato salad.