Sticky chicken drumsticks with fennel & fresh figs

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PHOTO: Magazine Features
PHOTO: Magazine Features

1. Combine chicken, sliced fennel, garlic, rosemary, rind, honey and half the oil in a large dish. Cover; refrigerate for 2 hours.

2. Preheat the oven to 220°C. Line a large oven tray with baking paper.

3. Transfer chicken, sliced fennel, garlic and rosemary to a tray, in a single layer; discard marinade. Drizzle chicken with extra honey; season. Roast, brushing occasionally with pan juices, for 40 minutes until chicken is cooked.

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