Roasted Chicken Drumsticks and Vegetables with Juniper Berries

These baked drumsticks soak up the flavours of vegetables, thyme and juniper berries making this the perfect dish to enjoy during the autumn season.
Serves: 6
Prep Time: 15 min
Cook Time: 50 min


8-12 chicken drumsticks, skin on
4-6 yellow potatoes, halved
4 carrot(s), cut in chunks
10 white pearl onions, peeled
2 garlic, whole bulb
1 lemon, sliced
2 tbsp juniper berries, dried
10 sprigs thyme, fresh
1/4 cup olive oil
pepper, freshly ground, to taste
Dijon mustard, for garnish
finishing salt, (fleur de sel, smoked, pink or other)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat oven to 200ºC (400ºF).

  2. In a large roasting dish, combine all the vegetables, the drumsticks and the aromatics.

  3. Add olive oil and toss to coat all ingredients well.

  4. Bake for 45 to 60 minutes, until juices run clear or a meat thermometer indicates an internal temperature of 77ºC (170ºF).

  5. Adjust seasoning to taste.

  6. Serve with Dijon mustard and finishing salts on the side so that everyone can season to taste.

  7. Serve with plain green and yellow beans.

Nutrition Info

Per 400 g serving Amount
Protein27 g
Fat15 g
Saturated Fat3 g
Carbohydrate50 g
Fibre4 g
Sugar4 g
Cholesterol80 mg
Sodium135 mg
Per 400 g serving % Daily Value
Vitamin A2
Vitamin C100
Vitamin B673
Vitamin B1220