Mediterranean chicken drumstick bake recipe
60 minutes
  • 12 chicken drumsticks
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 2 small red onions, sliced into wedges
  • 1 large red capsicum, thickly sliced
  • 700g tomato passata
  • 1/3 cup Pick stewed diced tomatoes sauce
  • salt and pepper
  • 2 tbsp baby capers
  • fresh basil leaves, to garnish
  1. Preheat the oven to 210°C. Find an ovenproof dish which will fit all your chicken drumsticks in a single layer.
  2. Rub each chicken drumstick in the minced garlic and oil. Place in the ovenproof dish. Roast for 20 minutes until skin is just starting to gain a touch of gold.
  3. Add the Spanish onion and capsicum to the dish. Bake for another 15 to 20 minutes until just starting to soften.
  4. Mix the passata with the sun-dried tomato stir-through paste. Pour it over the chicken and vegetables. Season with salt and pepper, bake for a further 15 minutes or until it’s reached boiling point and bubbling.
  5. Remove from the oven and add capers and fresh basil leaves.

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