Baked Parmesan Chicken Drumsticks with Blue Cheese Dressing

Bring a saucepan of salted water to the boil.

Preheat the oven to 180C.

Peel and finely chop the shallots.

Halve and juice the lemons; reserving the correct amount of the lemon juice.

In a bowl, mix together the mayonnaise, yoghurt, worcestershire sauce, shallots and lemon juice.

Gently crumble the blue cheese and fold into the yoghurt mixture.

Cover and set the blue cheese dressing away in the fridge.

Peel and finely chop the garlic and basil.

Finely grate the parmesan.

In a shallow bowl add the chicken spice and season with salt and pepper.

Add the chicken to the spices and toss to evenly coat.

Heat the oil in a pan over high heat.

Add the chicken to the pan and cook until the skin is crispy and golden.

Transfer the chicken to a baking tray and place in the oven to bake until cooked through (10-15mins).

Chop the new potatoes into bite-sized chunks. Add the potato to the boiling water and cook until easily pierced with a fork (around 10mins).

In a bowl, mix together the basil, garlic, parmesan and season with salt and pepper.

Add the broccoli to the boiling water with the pototoes.

Remove the chicken from the oven. Toss the chicken in the parmesan mixture and place back into the oven.

When cooked through, transfer the chicken out of the oven and distribute among serving plates.

Drain the potato and broccoli and distribute among serving plates.

Serve the chicken with the blue cheese dressing.