Step 1

Place marmalade, mustard, stock and garlic in a large ceramic dish. Stir to combine. Add chicken and turn to coat. Cover and refrigerate for 4 hours or overnight, if time permits, turning once.

Step 2

Preheat oven to 220°C. Line a large baking tray with baking paper. Spray a wire rack with oil and place over tray (see note).

Step 3

Drain chicken, reserving marinade. Place drumsticks on rack. Roast, brushing occasionally with marinade, for 25 to 30 minutes or until juices run clear when thickest part is pierced with a skewer. Serve with beans.