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🍽️ Oven-baked chicken drumsticks with potatoes and mixed vegetables

548 kcal · 30 min · 4 servings

Ingredients

• 4 chicken drumsticks
• 800 g mostly waxy potatoes
• 2 sprigs rosemary
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• 2 zucchini
• 2 red bell peppers
• 200 g cherry tomatoes

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Line a baking sheet or a baking dish with baking paper.
3. 3. Wash the chicken drumsticks thoroughly and pat them dry with a kitchen towel.
4. 4. Split the drumsticks at the joint into two pieces.
5. 5. Peel the potatoes and cut them into wedges.
6. 6. Distribute the chicken pieces and potato wedges evenly on the prepared tray.
7. 7. Strip the needles from the rosemary sprigs and sprinkle them over the meat and potatoes.
8. 8. Season everything generously with salt and pepper.
9. 9. Drizzle the oil over the ingredients and mix them slightly so that everything is well coated.
10. 10. Place the tray in the oven and bake the pieces for about 20 minutes.
11. 11. Wash the zucchini under running water.
12. 12. Cut the zucchini once across the middle and once lengthwise through the middle.
13. 13. Wash the bell peppers thoroughly.
14. 14. Cut the bell peppers in half and remove the inside with the seeds.
15. 15. Cut the deseeded bell peppers into thin strips.
16. 16. Rinse the tomatoes under running water.
17. 17. Take the tray out of the oven briefly.
18. 18. Distribute the prepared zucchini, pepper, and tomato pieces around the chicken pieces and potatoes.
19. 19. Gently mix the vegetables with the other ingredients on the tray.
20. 20. Season all the vegetables again with a little salt and pepper.
21. 21. Place the tray back in the oven.
22. 22. Bake everything for another 20 to 25 minutes until the vegetables and meat are cooked through.

Nutrition per serving

• kcal: 548
• Protein: 35 g · Fett/Fat: 28 g · Carbs: 38 g