Ingredients

· 8 chicken drumsticks

· 150 ml barbecue sauce

· 1 large carrot, grated

· ½ white cabbage, shredded

· 1 red onion, thinly sliced

· 6 tablespoons salad cream

· Crusty bread, to serve

Method

Heat the oven to 200°C. Slash the chicken with a sharp knife and toss with the barbecue sauce in a roasting tray. Season with black pepper and roast for 45 minutes, basting every 15 minutes with the sauce from the tray, until sticky and cooked through. Meanwhile, make the slaw. Mix all the vegetables together in a bowl, then toss through the salad cream and some seasoning. When the chicken is cooked, serve with the slaw and some crusty bread, if you like.