Honey & Mustard Drumsticks and Potato Wedges
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 20 minutes
- Cooking
- 45–50 minutes
- Total time
- 1 hour 5 minutes–1 hour 10 minutes
Heat / oven setting200°C conventional / 180°C fan
Ingredients
| Ingredient | Quantity |
|---|---|
| 12 medium | |
| 1200g | |
| 3 tbsp | |
| 3 tbsp | |
| 3 tbsp | |
| 1.5 tbsp | |
| 1.5 tsp |
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Equipment
- Digital scales, measuring jug and spoons
- Clean chopping boards and sharp knife
- Mixing bowl
- Clean serving utensils
- Oven gloves and heatproof mat
- Two roasting trays and baking paper
- Tongs
- Pastry brush
- Clean food thermometer
- Extra baking tray or larger pan/dish if needed for six servings
Method
Prepare
Preheat the oven. Wash potatoes and cut into even wedges. Mix honey, mustard and lemon juice in a bowl, keeping 1.5 tbsp of clean glaze aside before contact with raw chicken. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Coat chicken
Put drumsticks into a lined roasting tray and coat with the main glaze. Wash hands and sanitise equipment after raw poultry contact.
Prepare wedges
Toss wedges with oil and paprika on a second tray. Spread out in a single layer.
Roast
Roast both trays for 45–50 minutes, turning wedges halfway and turning drumsticks with dedicated utensils. Cover chicken loosely with foil if the glaze colours too quickly.
Check
Check the thickest pieces reach 75°C for at least 30 seconds with a clean food thermometer; keep cooking and recheck if necessary. Probe away from bone. Cook wedges until soft inside and crisp outside.
Serve
Brush only with the clean reserved glaze and return chicken to the oven for 2 minutes. Divide chicken and wedges into six portions.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Keep raw meat separate from cooked and ready-to-eat food. Do not wash raw poultry; wash hands and sanitise utensils after raw meat contact.
- Use a cleaned food thermometer for meat and egg dishes: the centre should reach 75°C for at least 30 seconds, or an equivalent safe time and temperature. Timings are a guide; size and equipment affect cooking.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Chicken supplies protein; potato wedges provide carbohydrate. Honey adds free sugar, while measured oil limits added fat.
Practical skills
Even cutting, preparing a glaze, tray coordination and checking poultry.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.