Quick Roast Chicken Drumsticks and Potatoes

As usual, I left planning dinner to the last minute tonight and almost forgot that I got chicken drumsticks out of the freezer yesterday. I got distracted looking at menu planning and home organisation tools online. How’s that for ironic?

This recipe is really quick to prepare, although it does take an hour or so to cook, so it needs some forward thinking.

12 chicken drumsticks
4 large potatoes, peeled, cut into quarters
½ cup vegetable or chicken stock
1 tablespoon tomato paste
3 teaspoons dried rosemary
1 teaspoon ground paprika
½ teaspoon sea salt flakes
½ teaspoon ground black pepper
3 garlic cloves, crushed
¼ cup olive oil
steamed vegetables, to serve

Preheat oven to 220°C. Place drumsticks and potatoes in a single layer in a large roasting pan. Combine stock and tomato paste in a small saucepan over a mediumlow heat. Cook, stirring, for 2 minutes or until combined. Set aside to cool slightly.

Combine rosemary, paprika, salt and pepper in a bowl. Sprinkle over chicken and potatoes. Sprinkle garlic over chicken and potatoes. Pour stock mixture into base of roasting pan (do not pour over chicken). Drizzle oil over chicken and potatoes. Bake for 1 hour to 1 hour 15 minutes or until golden and cooked through. Serve with steamed vegetables.

Great for midweek dinners - cheap, easy and tasty.

Hope you enjoy!

Recipe Source: Taste