1/4 cup mango chutney
1 tablespoon olive oil
8 chicken drumsticks
lime wedges and warmed tortillas, to serve
Peach salsa
4 small peaches, chopped
2 tablespoons mint leaves, finely shredded
2 green onions, thinly sliced diagonally
1 small red chilli, deseeded (see note), finely chopped
2 teaspoons olive oil
1/2 lemon, juiced
Directions
Preheat oven to 220°C. Line a large baking tray with baking paper. Place a wire rack over tray (see note).
Combine chutney and oil in a small bowl. Brush over chicken. Season with salt and pepper. Place drumsticks on rack. Roast for 25 to 30 minutes or until golden.
Make peach salsa: Meanwhile, place peaches, mint, green onions, chilli, oil and 1 tablespoon lemon juice in a bowl. Season with salt and pepper. Toss to combine.
Serve chicken with peach salsa, lime wedges and tortillas.