Mediterranean Oven-Baked Chicken Drumsticks
Are you looking for a new way to serve chicken drumsticks that looks and tastes fantastic? Annabel Karmel’s Mediterranean Oven-Baked Chicken Drumsticks are quick and easy to make, use only one-pot and go well with couscous, rice, salad, pasta and more.
For another fantastic recipe idea, next give my Moroccan Lamb Tagine a go!
- 12 minutes
- 45 minutes
- 4 portions
Ingredients
8 chicken drumsticks or 4 large chicken thighs (skin on)
2 tbsp olive oil
2 garlic cloves, crushed
1 red onion, thickly sliced
1 red pepper, deseeded and finely chopped
500 g (1lb 2oz) tomato passata
2 tbsp sundried tomato paste
salt and black pepper
fresh basil leaves, to garnish
2 tbsp olive oil
2 garlic cloves, crushed
1 red onion, thickly sliced
1 red pepper, deseeded and finely chopped
500 g (1lb 2oz) tomato passata
2 tbsp sundried tomato paste
salt and black pepper
fresh basil leaves, to garnish
Method
- Preheat the oven to 200⁰C/400⁰F/Gas 6.
- Score each chicken leg or thigh a few times with a sharp knife and drizzle with the olive oil, Rub the garlic into the chicken, then place it in a roasting tin or ovenproof dish. Roast for 20 minutes.
- Add the onion and pepper to the roasting tin and bake for a further 15 minutes until just softened.
- Mix the passata with the sundried tomato paste and pour it over the chicken and vegetables.
- Season and bake for a further 10 minutes, until bubbling.
- Sprinkle with the basil leaves and serve.
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