Method

1. Heat 2 tablespoons oil in a medium frying pan over medium heat. Add bacon and onion. Cook, stirring often, for 5 minutes or until onion is soft. Add macadamias and parsley. Cook, stirring, for 1 minute. Remove from heat. Set aside for 15 minutes to cool.

2. Meanwhile, gently pull back skin from each drumstick. Cut a deep slit in thickest part of meat. Place 1 tablespoon stuffing in each pocket. Press meat together and pull skin over to cover. Secure with toothpicks. Place drumsticks in a ceramic dish.

3. Combine honey, thyme and remaining 1/3 cup oil in a small jug. Season with salt and pepper. Pour marinade over chicken and turn to coat. Cover and refrigerate for 3 hours or overnight, if time permits.

4. Preheat oven to 200°C. Transfer chicken to a lined roasting pan. Pour over marinade. Roast, turning occasionally, for 30 to 35 minutes or until golden and cooked through. Serve with salad leaves.