Spicy Marinated Chicken Drumsticks on Mediterranean Vegetables

5 from 3 votes
Total Time 4 hrs 55 mins
Course Dinner
Cuisine European
Servings 2 people



  • 600 g Chicken drumsticks approx. 5 pieces.
  • 3 tbsp Olive oil
  • 1 tbsp Honey
  • 3 tbsp Soy sauce light
  • 3 tbsp Sweet chili sauce
  • 1 tbsp Cranberries from the glass
  • 3 tbsp Ketchup
  • Pepper salt


  • 200 g Red peppers
  • 150 g Green peppers
  • 100 g Yellow peppers
  • 100 g Spring onion
  • 100 g Leek
  • 1 small Carrot
  • 2 size Red onions
  • 3 size Garlic cloves
  • 2 size Red peppers
  • 400 g Potatoes
  • 3 tbsp Olive oil
  • 1 tbsp Dried rosemary
  • 1 tbsp Dried thyme
  • 150 ml Vegetable stock
  • 100 ml Red wine
  • Marinade v.d. Clubs
  • Pepper salt



  • Since meat and vegetables should be cooked well, it is advisable to prepare everything in the morning if it is to be eaten in the evening. Then it can be served very quickly afterwards ... and the kitchen is clean in the evening ... ;-)))

Preparation clubs:

  • Mix all the ingredients into a spicy marinade in a larger bowl. Wash the legs in cold water, dry them with paper towels and place in the marinade. They should be enclosed by it all around. Close the bowl and let the legs sit in it for at least 4 hours. But longer is better.

Preparation of vegetables:

  • Wash and core the peppers and cut into large pieces. Clean the spring onions, leeks and carrots and cut into slices. Peel, halve and slice the onions. Skin the garlic, cut into slices and roughly chop. Wash the peppers, dry them, cut in half, core and cut the halves crosswise into narrow strips. Brush the potatoes vigorously in warm water, dry them, cut in half lengthways and cut the halves into large cubes.
  • Put everything in a large bowl and mix with the herbs and olive oil. Close the bowl and let it steep for as long as the legs.


  • Preheat the oven to 220 ° O / bottom heat. Lift the legs out of the marinade, drain and fry a little all around in a small roasting pan without additional oil (on the stove). Take out, store temporarily. Add the olive oil to the roasting set in the roaster and fry the marinated vegetables in it for about 3 minutes. Now pepper and salt. Then deglaze the meat with the stock, red wine and the rest of the marinade on the legs, bring to the boil briefly, put the legs in and place the roaster in the oven on the second rack from the bottom.
  • Cooking time is 25 - 30 minutes. If you like something to dip for the sauce, you can bake up some Chiabatta at the same time. If children eat with them, the amount of liquid in the red wine can be replaced by stock.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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