Preheat oven to 200°C/392°F fan-forced.
Line a large (about 30cm x 40cm) baking tray. Set aside.
Combine all marinade ingredients in a small bowl and mix well. Set aside.
Peel and cut potatoes into small cubes. About 3cm/1inch sized cubes. (note 1)
In a large (ideally rectangular) bowl, add chicken drumsticks and half of the marinade. Mix thoroughly.
Place potato cubes in the lined baking tray and toss through with remaining marinade.
Push potatoes to the borders of the baking tray, making room in the centre for the chicken pieces. Ensure potatoes are spread across in a single layer.
With a pair of tongs, place chicken drumsticks onto the lined tray, in the middle. Keep the leftover marinade in the mixing bowl. You'll need it later. (note 2)
Bake for 30 minutes, in the mid-top shelf of the oven.
Take the tray out of the oven, turn the oven up to 220°C/430°F fan-forced.
Brush chicken and potatoes with the reserved marinade. Turn the chicken over and place back into the top shelf of the oven for 5 more minutes. (note 2)
Loosely cover with foil and rest for about 5 - 10 minutes then serve.