top of page

Chicken Drumsticks with Pasta Salad

Prep Time:

Cook Time:


4 Servings


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! 

And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at

bottom of page