The baked chicken drumsticks and potatoes are a unique dish, easy to make and very tasty.
The process is simple and involves a cooking method that ensures the meat’s tenderness: the drumsticks are first cooked in a pan and then browned in the oven with the potatoes.
Crunchy on the outside and soft on the inside, these chicken drumsticks will win over both adults and children.
Also try:
Roast Chicken
Chicken with Coarse Salt
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop, Slow Cooking, Oven
- Cuisine: Italian
Ingredients
- 2 chicken drumsticks
- 10.5 oz potatoes
- 1 sprig rosemary
- 1 clove garlic
- Half glass beer (or wine)
- to taste extra virgin olive oil
- to taste salt
Steps
To make the baked chicken drumsticks and potatoes, pour some extra virgin olive oil into a pan, along with the garlic clove and some rosemary.
Heat the oil over medium heat, then place the chicken drumsticks in the pan and sear them.
Then deglaze with the beer; once it has evaporated, lower the heat and add a little water, ensuring that the meat is covered about three-quarters of the way.
Cook on low heat, uncovered, for 25-30 minutes, or until the liquid has evaporated and reduced.
Meanwhile, peel, wash, and dice the potatoes. Dry them very well and place them in a baking pan lined with parchment paper.
Season with a generous drizzle of oil, salt, and chopped rosemary. Bake in a preheated oven at 392°F (200°C) for about 20-25 minutes, roughly the same amount of time needed for the chicken liquid to evaporate.
Arrange the chicken drumsticks among the potatoes, pour the cooking juices over, and return to the oven until both the chicken and potatoes are well browned.
Remove from the oven and serve. Enjoy your meal!
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