Chicken drumsticks in aluminum foil Italian style

Ingredients for 2 servings:

• 2 chicken legs
• 2 tbsp breadcrumbs
• 2 leaves of sage or 1 pinch of sage powder
• 1 sprig(s) rosemary, about 10 cm long or 1/2 tsp dried
• 1 tsp salt
• 1 pinch(s) of pepper
• aluminum foil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cosce di pollo nella carta stagnola. A diet dish.

Preheat the oven to 180°C. Prepare 4 sheets of aluminum foil measuring approximately 30 x 30 cm. Separate the chicken thighs at the joints. Remove the skin. Strip the rosemary needles from the sprigs and finely chop them with 2 sage leaves. Place them in a soup bowl with 2 tablespoons of breadcrumbs and 1 teaspoon of salt and mix well. Wash the chicken thigh pieces, but do not dry them. Roll each chicken piece in the breadcrumb mixture and place them on a sheet of aluminum foil. Seal the aluminum foil tightly, place the parcels in a roasting pan, and bake in the preheated oven at 180°C for approximately 30 minutes, depending on the size of the chicken pieces. Serve with white bread, baked vegetables, or salad. You can also mix other spices into the breadcrumbs if desired, such as a finely chopped garlic clove, parsley, thyme, or oregano. For a more substantial, non-dietary version, brush the aluminum foil with a little olive oil or butter before topping. After 10 minutes, place the removed skin in the roasting pan next to the foil packets, season with salt, and roast until crispy.