Step 1

Microwave potatoes for 10 minutes on high or until cooked. (Note 5)

Step 2

Place on one side of tray. Squish using potato masher (Note to about 1.7cm / 2/3" thickness. Drizzle with oil, sprinkle with salt and pepper.

Step 3

If making smashed potatoes, fold up the edges of the foil the drumsticks are on

Step 4

Preheat oven to 180C/350F.

Step 5

Mix Sauce ingredients together with a good pinch of salt and pepper.

Step 6

Line tray with foil, then top with parchment paper.

Step 7

Place drumsticks on paper. If making smashed potatoes, fold up the edges of the foil so the sauce won't leak into the potatoes (doesn't need to be high - even 1cm / 2/5" is enough, video useful).

Step 8

Spoon Sauce over drumsticks. Drizzle chicken with olive oil.

Step 9

Bake for 30 minutes. Turn drumsticks (not potatoes), spoon juices over drumsticks.

Step 10

Bake for a further 20 minutes, turn, spoon over juices. Bake for 10 - 15 minutes until sauce reduces and the drumsticks are golden and sticky.

Step 11

Remove from oven. Squidge the drumsticks around in what should now be a syrupy sauce. (Note Serve drumsticks with sauce, with crispy smashed potatoes and steamed broccolini on the side. Sprinkle with fresh thyme leaves if using.