Method

1. In a large bowl, mix the garlic, olive oil, paprika, oregano, salt and lemon juice.
2. Toss the drumsticks in the marinade, ensuring they’re well coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for a more intense flavour.
3. Preheat oven to 200°C
4. Place the drumsticks on a baking sheet lined with baking paper.
5. Bake for 40–45 minutes, turning once halfway through, until golden and cooked through. Alternatively, heat a barbecue plate and cook drumstick for approximately 20-25 minutes, tuning occasionally.
6. Whilst chicken is cooking, prepare the salad – Heat a non-stick pan or barbecue plate over medium-high heat. Toss broccoli florets with 1 tablespoon of olive oil and a pinch of salt. Cook for 3-4 minutes, turning occasionally until lightly charred but still crisp-tender. Set aside to cool slightly. Alternatively, line a baking dish with baking paper and bake broccoli in the oven with the chicken. Bake until broccoli is crisp-tender.
7. Dressing – In a small bowl or jar, whisk or shake together olive oil, lemon juice, garlic, salt, and pepper until smooth. Set aside.
8. Salad: In a large serving bowl, combine charred broccoli, avocado, spinach, capsicum, onion, and parsley (or coriander). Drizzle with the lemon garlic dressing and toss gently to coat. Sprinkle with toasted almonds or pumpkin seeds.
9. Serve immediately with Portuguese chicken or chill for up to 1 hour before serving.