Marinated chicken with roasted vegetables and couscous

1 Heat oven to 190°C. In a large zip-lock bag place all marinade ingredients and mix well. Make several slits in the meaty part of each drumstick and place drumsticks in the marinade for at least 10 minutes.

2 Place drumsticks in a baking dish lined with baking paper and cook until the juices run clear — about 25 minutes — brushing with the marinade several times during cooking.

3 While drumsticks are cooking, place the onion, kumara, eggplant and carrots in a large baking dish. Spray with oil and bake for about 25 minutes until cooked and lightly golden.

4 Meanwhile, cut the broccoli into small florets, place into a microwave-proof bowl with 2 tablespoons of water and cook for 2-3 minutes. Finely chop the parsley and finely slice the spring onions and leave to one side.

5 Place couscous in a bowl. Add boiling water, cover and leave for 5 minutes. Once the water has disappeared, squeeze over the lemon juice and fluff up the grains with a fork.

6 To serve, mix the chopped vegetables with the couscous and pile in the middle of the serving plate. Place the drumsticks on top and serve sprinkled with parsley and spring onions.