Microwave potatoes for 10 minutes on high or until cooked. (Note 5)

Place on one side of tray. Squish using potato masher (Note 6) to about 1.7cm / 2/3" thickness. Drizzle with oil, sprinkle with salt and pepper.

If making smashed potatoes, fold up the edges of the foil the drumsticks are on

Preheat oven to 180C/350F.

Mix Sauce ingredients together with a good pinch of salt and pepper.

Line tray with foil, then top with parchment paper.

Place drumsticks on paper. If making smashed potatoes, fold up the edges of the foil so the sauce won't leak into the potatoes (doesn't need to be high - even 1cm / 2/5" is enough, video useful).

Spoon Sauce over drumsticks. Drizzle chicken with olive oil.

Bake for 30 minutes. Turn drumsticks (not potatoes), spoon juices over drumsticks.

Bake for a further 20 minutes, turn, spoon over juices. Bake for 10 - 15 minutes until sauce reduces and the drumsticks are golden and sticky.

Remove from oven. Squidge the drumsticks around in what should now be a syrupy sauce. (Note 7) Serve drumsticks with sauce, with crispy smashed potatoes and steamed broccolini on the side. Sprinkle with fresh thyme leaves if using.