John Myers
Chicken Drumsticks with Roasted Vegetables
The perfect chicken drumsticks with roasted vegetables recipe with a picture and simple step-by-step instructions.
- 4 Chicken Legs **
- 3 tablespoon Extra virgin olive oil
- 2 teaspoon Poultry seasoning
- 2 Sweet peppers red
- 2 Onions
- 3 Spring onions fresh
- 1 Tablespoon chopped Rosemary needles
- 2 Pinches Salt
- 2 Pinches Pepper
- 2 Pinches Red chilli flakes
- 10 sun-dried Black olives
- ** Chicken legs as a whole are very inexpensive – and I am a rather thrifty housewife: I buy them whole, share them myself and then prepare various dishes with the pieces: once with the thighs and now once with the lower legs.
- At work: rinse the lower legs with cold water, then pat dry thoroughly, “rub” a teaspoon of oil and then sprinkle all over with poultry seasoning.
- 1 tablespoons of oil in a pan, fry the seasoned pieces of meat until golden brown and set aside. Preheat the oven to 180 degrees.
- Core the peppers and remove the white inner skins, then cut into strips; peel the onions, cut in half and cut into wedges; clean the spring onions and cut into short pieces; Pluck rosemary from the twigs and finely chop; then mix everything in a bowl with the remaining olive oil, salt, pepper and chilli flakes and place in an ovenproof dish.
- Place the seared chicken legs on the vegetables and put the pan in the preheated stove for 45 minutes. 10 minutes before the end of the cooking time, push the halved and pitted olives between the dish and finish baking.
- Prepare the side dish during the cooking time. I had fried potatoes with it today. But I can also think of spaetzle, french fries, or rice with it. Serve the chicken legs with the oven vegetables and the side dish.
- Bon appetit !!
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