When faced with cooking for a large MamaBake session, coming up with a big batch recipe can be a little overwhelming.  Let’s face it, when you’re used to cooking for 4, suddenly facing the prospect of feeding 20 can be incredibly daunting.

It needn’t be.  Channel your inner caterer and look for budget friendly meals that are cooked in big oven dishes or one pot, use simple ingredients, but with added flavours to pack a punch to the end result.

Chicken drumsticks are an affordable way to feed a large group (even choosing organic chook legs won’t break the bank), and are always a hit with MamaBake families.  I will admit however, when I stood at my local butcher and asked for 36 chicken drumsticks, the sheer number and weight of them was a touch confronting (poor little chookies)!

This recipe will feed 5 families of 4, and I work on 2 drumsticks per person.  So this recipe will feed 20 adults/big kids. Adjust the quantity of legs according to how many you need (toddlers may only need 1 leg for example).  Extras are always welcome, so don’t stress if you end up with too many.

I use gluten free flour with great success in this recipe, and sometimes make the seasoned mix without the paprika.  Use as much or as little as you like.

One last tip.  When buying a gigantic foil dish to bake your chicken in – check that it fits in your oven first! Unlike my effort, resulting in some artistic foil sculpting work to make it fit!  2 big baking trays should do it.


150 grams plain flour

5 tsp (or to taste) paprika

sea salt and black pepper

40 chicken drumsticks (or adjust allowing 2 per adult, 1 per child)

6 or 7 red onions (depending on size – 5 may do it) cu into wedges

150ml olive oil

10 tbspn honey

1 medium sized knob of fresh ginger, peeled and grated (use more or less to suit your taste)

5 garlic cloves, crushed

625ml chicken stock

5 lemons cut into wedges


Preheat the oven to 220 degrees.

Mix the flour, salt, pepper and paprika (if using) is a large bowl.

Dust the chicken legs in the flour mix, shaking off any excess flour. By the time you’re up to the 20th drumstick, you are entitled to stop and have a cuppa before tackling the rest of the little  blighters!

Divide them up according to how many roasting tins you’re using.  Put the drumsticks and the onions in the roasting dish(es), drizzle with the olive oil and roast until they start to get a lovely colour to them.  Turn once during this cooking time.  (Depending on your oven, this can take anywhere from 20-30 minutes)

For the sweet, gingery sauce, mix the stock, ginger, honey and garlic together.  Pour oven the browned chicken and scatter the lemon wedges around the dish(es).  Back in the oven for another 10 or 20 minutes or until the chicken is lovely and glazed, golden and the sauce bubbling.

Divvy up into containers ready to eat or freeze. I prefer not to freeze this dish, but it will keep well in the fridge for a day or so before re-heating.

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