John Myers
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Chicken Drumsticks with Baked Potatoes and Baked Vegetables
The perfect chicken drumsticks with baked potatoes and baked vegetables recipe with a picture and simple step-by-step instructions.
for the vegetables
- 2 piece Paprika – cut into wedges
- 2 piece Zuchineni – halved and thinly sliced
- 1 piece Onion – cut into wedges
- 1 handful Fresh basil leaves
- 1 toe Garlic – finely chopped
- 1 pinch Herbal salt, pepper, herbal mixture, thyme
- 6 piece Small panicles or cocktail tomatoes
for the baked potatoes
- 6 piece Small potato – peeled and cut into wedges
- 1 tbsp Sunflower oil
- 1 pinch Herbal salt, pepper, rosemary, caraway seeds
- Rub the chicken drumstick with sunflower oil and season with salt, pepper and paprika. Turn the potatoes in sunflower oil and season with herb salt, pepper, rosemary and caraway seeds and place in a high roasting pan with the chicken drumsticks. Bake at about 160-180 degrees above and below heat for about 50-60 minutes.
- Mix the cut and seasoned vegetables well and let them steep. After about 20-25 minutes, distribute between the flails and potato wedges and distribute the halved tomatoes on the vegetables. Bake the whole thing for another 30 minutes, until everything is well done.
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