Slow-baked chicken drumsticks

Slow-baked chicken drumsticks


For maximum flavour with minimal effort, drizzle the drumsticks with lemon and bake them slowly in liquid stock alongside the potatoes, fennel and onion.

The ingredient of Slow-baked chicken drumsticks

  1. 8 chicken drumsticks
  2. 1/4 cup olive oil
  3. 15g butter
  4. 2 large fennel bulbs, trimmed, cut into wedges
  5. 700g kipfler potatoes, halved on the diagonal
  6. 1 red onion, cut into wedges
  7. 1 lemon, cut into wedges
  8. 1 cup Massel chicken style liquid stock
  9. 250g cherry truss tomatoes

The instruction how to make Slow-baked chicken drumsticks

  1. Preheat oven to 200C or 180C fan-forced.
  2. Season drumsticks. Heat 2 tablespoons oil and butter in a large frying pan over medium heat. Cook chicken, turning, for 10 minutes or until browned.
  3. Meanwhile, place fennel, potatoes and onion on a large oven tray. Drizzle with remaining oil. Season and toss to coat. Squeeze lemon wedges and add to tray. Nestle chicken amongst vegetables.
  4. Add Massel Liquid Stock Chicken Style to frying pan and scrape base to dislodge any brown bits. Pour over vegetables. Bake for 1 hour, basting chicken and vegetables halfway through.
  5. Increase oven to 220C or 200C fan forced. Add tomatoes and bake for 10 minutes. Sprinkle with chopped parsley to serve.

Nutritions of Slow-baked chicken drumsticks


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