Recipe: Baked orange and lemon drumsticks with roasted tomatoes and cauliflower stir-fry

I used to be the sort of girl who didn’t even know how to turn on the oven. But lately I’ve started getting into the whole idea of roasting/baking my meals and it’s fantastic. Roasting/baking your food gives a whole new flavor to your cooking – and it’s so easy. First, preheat your oven. Cover your tray with aluminum foil or baking paper, prep your food and arrange on tray, drizzle with olive oil and spices and finally put it all in the oven and leave until your food is ready. Easy-pease!

The other week, I made baked orange and lemon chicken with tomatoes.

Baked Orange chicken and Tomatoes - Cooked


    • Chicken drumsticks (I used four)
    • Three tomatoes, halved. (You can use more, I was just aiming to make a meal for 2 people and really only threw in the tomatoes as an afterthought as we had a bag of tomatoes sitting in the fridge).
    • Juice of 1 lemon, plus zest
    • Juice of 2 oranges, plus zest
    • Soy sauce
    • 2 garlic cloves, crushed
    • A small piece of ginger, chopped up into tiny pieces
    • Olive oil

Rosemary and thyme

Baked orange and lemon chicken with tomatoes, pre-baking

Baked orange and lemon chicken with tomatoes, pre-baking

  • Preheat your oven to 200 Celsius.
  • Line your tray with aluminum foil and baking paper (you can use one or the other; I got carried away and used both!)
  • In a bowl, combine the lemon and orange juice and zest, crushed garlic, ginger, 3-5 table spoons of soy sauce and about 2-4 table spoonfuls of olive oil.
  • Place chicken on the tray and pour your marinade over the drumsticks, making sure the chicken is well-coated. Add more olive oil if necessary.
  • Add the tomato slices to the tray.
  • Season the lot with rosemary and thyme.
  • Place tray in oven and leave to cook for about 20-30 minutes or until chicken is cooked through. (Use a fork and knife to cut through the chicken to see if it is cooked).
  • Serve with cauliflower and carrot stir-fry.

But I forgot to add the cauliflower and carrot stir-fry recipe!

Cauliflower and carrot stir-fry:


  • 1 head of cauliflower, chopped into florets
  • 1 carrot, chopped up
  • 1 large garlic clove, crushed
  • Small piece of ginger, chopped up small
  • 3 table spoons of soy sauce
  • 2 table spoons of sushi seasoning
  • 2 tablespoons of sesame oil.
  • Heat some oil in a pan.
  • Add garlic and ginger and stir occasionally until fragrant.
  • Add carrots and cook for about five minutes.
  • Add cauliflower florets.
  • When cauliflower and carrots are almost cooked through, add soy sauce, sushi seasoning and sesame oil. Mix well, keep cooking until your vegetables are nice and tender. The sushi seasoning and sesame oil adds a sweet tang to the stir-fry which I really enjoyed.

Baked Orange Chicken and Tomatoes with Cauliflower Stir-fry

Bon appetit!


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