This one's for you, Tanja!

Inspired by Giada, here's a tummy ache free dinner to impress the British folk. Super easy and super tasty too! This warms up the house with beautiful aromas of garlic and rosemary - and makes great leftovers too, that is, if you have any!

Sweet and Sticky Chicken Drumsticks

with Roasted Potatoes and Caesar Salad
4 - 6 Servings

You need:

1/2 cup Balsamic Vinegar

1/2 cup Honey

1/2 cup Light Brown Sugar

1/4 cup Soy Sauce

5 fresh Rosemary Sprigs

5 Garlic Cloves

10 to 12 Chicken Drumsticks

Combine the vinegar, honey, brown sugar, soy sauce, rosemary, and garlic in a large, resealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and brown sugar. Add the chicken drumsticks to the bag and seal, squeezing out as much air as possible. Marinate in the refrigerator for 2 hours.

Preheat the oven to 450F, (230C). Line a rimmed baking sheet with aluminum foil.

Remove the chicken drumsticks from the bag, reserving the marinade, and arrange them on the prepared baking sheet. Bake until the skin is caramelized and very dark in spots, 30 - 35 minutes.

Meanwhile, place the remaining marinade in a small saucepan. Bring to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes. Remove the garlic and rosemary.

Use a pastry brush to brush some of the marinade on the cooked chicken, use the leftover marinade as a dipping sauce at the table. Place the chicken on a serving platter.

For the roasted potatoes, use big dices of baking potatoes, skin on, toss with a vegetable oil, plus salt, pepper, oregano and some lemon juice. Bake along side the chicken until tender and lightly brown.

Toss romaine lettuce with Caesar dressing, add croutons and Parmesan if you wish, and there you have it... a beautiful, no fail dinner in about 45 minutes.