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Mediterranean Oven-Baked Chicken Drumsticks

Are you looking for a new way to serve chicken drumsticks that looks and tastes fantastic? Annabel Karmel’s Mediterranean Oven-Baked Chicken Drumsticks are quick and easy to make, use only one-pot and go well with couscous, rice, salad, pasta and more.

For another fantastic recipe idea, next give my Moroccan Lamb Tagine a go!

Dairy-free
Egg-free
Nut-free
Prep Time: 12 minutes
Cook Time: 45 minutes
Makes: 4 portions
Great for:  Family Recipes Family
Ingredients
8 chicken drumsticks or 4 large chicken thighs (skin on)
2 tbsp olive oil
2 garlic cloves, crushed
1 red onion, thickly sliced
1 red pepper, deseeded and finely chopped
500 g (1lb 2oz) tomato passata
2 tbsp sundried tomato paste
salt and black pepper
fresh basil leaves, to garnish
Method
  1. Preheat the oven to 200⁰C/400⁰F/Gas 6.
  2. Score each chicken leg or thigh a few times with a sharp knife and drizzle with the olive oil, Rub the garlic into the chicken, then place it in a roasting tin or ovenproof dish. Roast for 20 minutes.
  3. Add the onion and pepper to the roasting tin and bake for a further 15 minutes until just softened.
  4. Mix the passata with the sundried tomato paste and pour it over the chicken and vegetables.
  5. Season and bake for a further 10 minutes, until bubbling.
  6. Sprinkle with the basil leaves and serve.

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