Smoky Paprika Chicken and Potato Wedge Tray

Ingredients

• 8 piece chicken drumsticks
• 900 gram sebago potatoes
• 2 piece red capsicum
• 2 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 3 tablespoon olive oil
• 1 teaspoon salt
• 1 tablespoon honey
• 1/2 bunch flat-leaf parsley

Instructions

1. 1Heat the oven to 210°C and cut the potatoes into thick wedges.
2. 2Mix the paprika, garlic powder, salt and oil in a mug to make a loose paste.
3. 3Toss the wedges with half the paste on a large oven tray and spread them cut-side down.
4. 4Roast the wedges alone for 15 minutes, until the edges start to colour.
5. 5Coat the drumsticks in the rest of the paste and nestle them on the tray with the thickly sliced capsicum.
6. 6Roast for 35 minutes, until the drumstick skin is dark and crackly and the wedges are crisp.
7. 7Drizzle over the honey and scatter with chopped parsley.