1. To make the marinade, place honey, olive oil and VEGEMITE Squeezy in a large bowl, whisk until combined. Add the chicken drumsticks and toss to coat. Cover with clingfilm and place in the fridge for at least 2 hours.
2. Pre-heat oven to 180°C. Line baking tray with grease-proof paper. Place drumsticks in a single layer on the tray. Bake for 30-40 minutes until golden and cooked through.
3. Combine cabbage, carrot and spring onion in a large bowl. Combine mayonnaise, yoghurt, lemon juice and 1 tablespoon of cold water in a screw lid jar and shake well. Pour over the coleslaw ingredients.
4. Remove the chicken from the oven and divide it between 4 plates. Garnish with sesame seeds and serve with coleslaw.
NOTE: If you are looking to reduce your salt intake, why not use 40% Less Salt^ VEGEMITE in this recipe!