- Preparation time
- 10 mins
- Cooking time
- 60 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- August 4, 2014
8 large Chicken Drumsticks
2 x 200gm punnets of Cherry Tomatoes - or if you’re feeling fancy use lovely baby heirlooms… or use 3 large tomatoes cut into wedges, the choice is yours…
1 large Red Onion, sliced into 12 wedges
4 large waxy Potatoes, peeled and sliced into wedges - I use Kipfler but any waxy variety will do, for that matter, any potato variety will suffice
1 small Red capsicum, sliced into wedges
6 whole cloves of Garlic
1 small bunch of fresh Sage - or use 1 tbs dried instead
1 cup of stale bread, torn into chunks - I use sourdough, but any bread will do
1 cup of Chicken stock
2 tbs of Tomato Paste
1 tbs Dijon Mustard
Salt and Pepper
Olive oil
Fresh Flat leaf Parsley or Rocket leaves to serve
- Pre-heat your oven to 200c
- In a large roasting dish, place the whole tomatoes, sliced potatoes, capsicum and onion cut into wedges and the whole garlic cloves. Scatter over the sage leaves then season well. Rub the Drumsticks with 1tbs of oil and season well, then place them in the dish on top of the vegetables.
- In a small jug, mix together the stock, paste and mustard. Season well and pour around the Chicken. Place in the oven and roast for 45 minutes.
- Tumble the bread over the top and return to the oven to roast for a further 10 - 15 minutes until crisp and browned. Serve with a scattering of fresh parsley or rocket and enjoy!
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