Chicken drumsticks baked with vegetables
6 servings
60 minutes
Baked chicken drumsticks with vegetables embody the warmth and comfort of European cuisine. They consist of juicy drumsticks fried to a golden crust and then baked in a fragrant vegetable sauce. The vegetables—tomatoes, peppers, onions, and garlic—add rich flavor and a hint of sweetness, while rosemary brings notes of freshness and sophistication. This recipe harmoniously combines the tenderness of meat with the richness of vegetable aromas, creating a balanced and appetizing dish. It pairs wonderfully with boiled rice, making it an ideal choice for family dinners or festive tables. Its simplicity and rich flavors make it a favorite among baked dish lovers.
1
Salt the chicken and fry it in a heated pan until golden brown.
- Chicken drumstick: 800 g
- Salt: 1 teaspoon
- Vegetable oil: 30 ml
2
Transfer the fried chicken to a wide baking dish.
3
Wash and dry the vegetables.
4
Cut the tomatoes into cubes, peel the pepper and cut one half into squares and the other half into strips.
5
Thinly slice the onion, chop the garlic and leaves of rosemary (from one sprig). (I replaced rosemary with parsley, as I don't like the strong aroma of rosemary).
- Onion: 1 piece
- Garlic: 3 cloves
- Rosemary: 3 stems
6
In the pan where the chicken was fried, sauté the onion until translucent, then add tomatoes and pepper.
- Onion: 1 piece
- Tomatoes: 200 g
- Red sweet pepper: 1 piece
7
Cook for 5 minutes over high heat, stirring. Towards the end, add minced garlic and rosemary leaves.
- Garlic: 3 cloves
- Rosemary: 3 stems
8
Salt and pepper to taste.
- Ground black pepper: 0.3 teaspoon
- Salt: 1 teaspoon
9
Pour the prepared sauce over the chicken, then place strips of pepper and cherry tomatoes on top (don't overlook them, they greatly enhance the dish's flavor). Also, place sprigs of rosemary on top.
- Red sweet pepper: 1 piece
- Cherry tomatoes: 200 g
- Rosemary: 3 stems
10
Place in a preheated oven at 200 degrees, bake for 15 minutes.
11
Serve with boiled basmati rice.
