Colin Fassnidge's chicken drumsticks with vegetable tray bake

Tuck into a delicious winter warmer with Colin Fassnidge's chicken drumsticks. It’s packed with flavour and served with roasted veggies.

4

10m

Note: + resting and 1 hour marinating time

50m

Ingredients

  • 4 chicken drumsticks
  • 1 garlic clove, thinly sliced
  • 1 tsp ground paprika
  • 2 tsp dried Italian herbs
  • Olive oil, to drizzle
  • 2 large Red Royale potatoes, thinly sliced
  • 1 gold sweet potato, thinly sliced
  • 2 carrots, peeled, sliced
  • 1 white onion, thinly sliced
  • 4 garlic cloves, extra, thinly sliced
  • 2 rosemary sprigs, torn
  • 2 thyme sprigs, torn
  • 1/3 cup (25g) grated parmesan
  • 150ml chicken stock or water
  • Grated parmesan, extra, to serve

Method

STEP 1 

Place the chicken in a bowl with the garlic, paprika, herbs and a drizzle of olive oil. Turn to coat. Place in the fridge for 1 hour to develop the flavours. 

STEP 2 

Preheat oven to 200˚C. Place the potato, sweet potato, carrot, onion and extra garlic in a large bowl. Drizzle with olive oil and season with salt and pepper. Sprinkle with the rosemary, thyme and parmesan. Toss to combine.

STEP 3 

Arrange the vegetable mixture in a roasting pan. Add the stock to the pan. Sprinkle with a little extra parmesan. Place the chicken on top of the vegetables. Roast for 35 mins or until the chicken is golden and cooked through.

STEP 4 

Transfer the chicken to a plate and set aside to rest. Roast the vegetables for a further 10-15 mins or until the vegetables are golden and tender. 

STEP 5

Divide the chicken and vegetables among serving plates. Sprinkle with extra parmesan to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.