Roast chicken drumsticks with watermelon and corn salad

1.Preheat oven to 180°C.

2.Make 2-3 slashes in the thick, meaty part of each drumstick – this serves to shorten the cooking time. Place in an oiled baking tray, then drizzle over some olive oil and liberally shower with sea salt. Roast for 30-40 minutes until golden, crispy and cooked through.

3.While the chicken roasts, cook the corn cob and remove the kernels with a serrated knife. Dice the watermelon, reserving any juices, and toss with the corn, lemon juice and an extra drizzle of olive oil in a bowl.

4.When the chicken is cooked, remove from the baking tray and deglaze with the sherry vinegar. Take the chicken meat off the bone and add to the pan juices. Toss to coat.

5.Serve the hot, juicy chicken on a pile of corn and watermelon salad. Scatter on the basil leaves, to serve.