Light chicken meat will cook together with tomatoes, potatoes, and garlic. A very tender and flavorful dish.
- 800 g potatoes, peeled
- 1 head of garlic, peeled
- 10 large chicken drumsticks, divided into 3 parts (bones can be removed)
- 2 large tomatoes (7-8 small ones or cherry tomatoes)
- a bunch of basil or oregano
- olive oil
- sea salt and freshly ground black pepper
Peel and boil the potatoes until tender. Preheat the oven to 200°C.
In a skillet, heat olive oil and sear the chicken drumsticks, skin-side down for a crispy crust. Season with salt and pepper, and cook for about 10 minutes. Then transfer the chicken to an oven-safe dish.
Blanch the large tomatoes in boiling water for 30 seconds, then peel off the skin. Place them over the chicken. Leave cherry tomatoes whole, or cut large tomatoes into 2–3 pieces. Add garlic cloves and the boiled potatoes. Drizzle everything with olive oil, season with pepper, and add basil or oregano leaves (you can crush them in a mortar with olive oil and salt for extra aroma). Gently toss all ingredients together and spread them on a large baking tray. Roast until golden brown, about 30–40 minutes.
Serve with fresh salads, white wine, or chilled beer.
Peel and boil the potatoes until tender. Preheat the oven to 200°C.
In a skillet, heat olive oil and sear the chicken drumsticks, skin-side down for a crispy crust. Season with salt and pepper, and cook for about 10 minutes. Then transfer the chicken to an oven-safe dish.
Blanch the large tomatoes in boiling water for 30 seconds, then peel off the skin. Place them over the chicken. Leave cherry tomatoes whole, or cut large tomatoes into 2–3 pieces. Add garlic cloves and the boiled potatoes. Drizzle everything with olive oil, season with pepper, and add basil or oregano leaves (you can crush them in a mortar with olive oil and salt for extra aroma). Gently toss all ingredients together and spread them on a large baking tray. Roast until golden brown, about 30–40 minutes.
Serve with fresh salads, white wine, or chilled beer.
