Chicken drumsticks in tomato sauce with artichokes

Ingredients for 4 servings:

• 500 g tomatoes, pureed
• 1 can artichoke hearts, drained weight 240 g
• 3 small onions
• 2 cloves garlic
• ½ organic lemon(s)
• 4 chicken legs
• 1 tbsp paprika powder, sweet
• 1 tsp paprika powder, hot
• 1 tsp curry powder
• 1 tsp lemon pepper
• 1 tsp garlic salt
• 1 tsp Thyme, dried, shredded
• 2 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Mix all the spices and thyme. Wash the drumsticks and pat dry with kitchen paper. Brush both sides with olive oil and season. Marinate for a few hours, if desired. Preheat the oven to 180°C fan/gas mark 3. Peel the onion and garlic and cut into wedges. Drain the artichoke hearts and halve them. Wash the lemon in hot water and cut into wedges. Place the passata in a large baking dish. Sprinkle the remaining seasoning over the drumsticks. If desired, leave a teaspoon for seasoning the drumsticks. Distribute the onions, garlic, artichokes, and lemons on top. Place the drumsticks, unsightly side up, on top. Place in the preheated oven. Turn over after 30 minutes and sprinkle more seasoning over them, if desired. Leave in the oven for another 30 minutes. If desired, turn on the grill function for the last 10 minutes to ensure the drumsticks are nice and crispy. We had baked potatoes and a colorful salad with it.