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🍽️ Crispy Chicken Drumsticks with Potatoes and Olives

529 kcal · 30 min · 4 servings

Ingredients

• 4 chicken drumsticks
• 800 g new potatoes
• 80 g olives (stuffed to your liking)
• 5 shallots
• 2 garlic cloves
• 2 rosemary sprigs
• 0.5 unpeeled lemon
• 200 ml white wine
• 200 ml chicken broth
• 1 tbsp honey
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the chicken drumsticks under running water.
2. 2. Pat the drumsticks completely dry with a kitchen towel.
3. 3. Decide whether you want to remove the skin or leave it on.
4. 4. Wash the potatoes thoroughly.
5. 5. Scrub the potatoes clean if necessary.
6. 6. Cut the potatoes into halves or quarters depending on their size.
7. 7. Peel the shallots.
8. 8. Dice the shallots roughly.
9. 9. Peel the garlic cloves.
10. 10. Slice the garlic into thin slices.
11. 11. Halve the olives.
12. 12. Place the potatoes, garlic, shallots, and rosemary into a roasting pan.
13. 13. Add the halved olives to the roasting pan.
14. 14. Pour white wine over the vegetables.
15. 15. Add some broth.
16. 16. Ensure the vegetables are just covered with liquid.
17. 17. Season the vegetables with salt.
18. 18. Season the vegetables with pepper.
19. 19. Place the chicken drumsticks on top of the vegetables.
20. 20. Season the chicken drumsticks with salt.
21. 21. Season the chicken drumsticks with pepper.
22. 22. Preheat the oven to 180 degrees Celsius.
23. 23. Place the roasting pan in the oven.
24. 24. Use the top and bottom heat setting.
25. 25. Braise the chicken drumsticks for about 50 to 60 minutes.
26. 26. Gradually pour in the remaining broth.
27. 27. Regularly spoon the sauce over the chicken drumsticks.
28. 28. Peel the lemon skin to obtain the zest.
29. 29. Squeeze the juice from the lemon.
30. 30. Add the lemon juice to the sauce after about 50 minutes.
31. 31. Brush the chicken drumsticks with honey.
32. 32. Sprinkle the lemon zest over them.

Nutrition per serving

• kcal: 529
• Protein: 35 g · Fett/Fat: 22 g · Carbs: 37 g