1.4kg of Mick's Meat Barn Chicken Drumsticks
375g farfalle pasta
2 x 280g jars Chargrilled Vegetables
120g pkt Baby Rocket
1/2 cup (75g) pitted kalamata olives
Step 1 - Preheat oven to 200C. Line a large baking tray with baking paper. Place the drumsticks in a single layer on the lined tray. Bake, turning occasionally, for 35 mins or until cooked through, or you can check if it’s done by inserting a skewer or toothpick in the thickest part of the drumstick. The juices should run clear, not pink.
Step 2 - Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well. Transfer to a large bowl.
Step 3 - Drain the vegetables, reserving ¼ cup (60ml) of the oil. Thinly slice the vegetables. Add to the pasta in the bowl with the rocket, olives and the reserved oil. Season. Toss to combine. Serve with the chicken. Enjoy!
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