Ingredients
12 chicken drumsticks (approximately 1.25kg/3lbs total weight)
500ml/17fl oz buttermilk
60ml/2fl oz vegetable oil, plus 2 tbsp extra for drizzling
2 garlic cloves, peeled and lightly crushed
1 tbsp crushed peppercorns
1 tbsp sea salt or 1½ tsp table salt
1 tsp ground cumin
1 tbsp maple syrup

Method
1. Place the chicken drumsticks into a large plastic freezer bag and add the buttermilk and 60ml/2fl oz of vegetable oil.
2. Add the lightly crushed garlic cloves to the bag along with the crushed peppercorns and salt.
3. Sprinkle in the ground cumin and add the maple syrup, then gently squeeze the bag to mix the marinade ingredients together and coat the chicken.
4. Seal the bag and leave the chicken to marinate in the fridge, ideally overnight, or out of the fridge for at least 30 minutes and up to two hours.
5. Preheat the oven to 220C/425F/Gas 7.
6. Take the chicken pieces out of the bag, shaking off the excess marinade, and arrange them in a roasting tin lined with foil.
7. Drizzle over the remaining two tablespoons of oil, then transfer to the oven and roast for about 30 minutes, or until golden-brown and completely cooked through.
8. To serve, place two drumsticks onto each of six serving plates.