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🍽️ Crispy Chicken Drumsticks with Potatoes, Tomatoes, and Asparagus

779 kcal · 30 min · 4 servings

Ingredients

• 8 chicken drumsticks (kitchen-ready)
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tbsp paprika powder
• sea salt
• pepper (from the mill)
• olive oil
• 800 g new potatoes
• 500 g green asparagus
• 250 g cocktail tomatoes
• 4 sprigs thyme

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
2. 2. Wash the chicken drumsticks thoroughly. Then pat them dry with a kitchen towel.
3. 3. In a small bowl, whisk together the honey, vinegar, paprika powder, salt, and pepper with the oil.
4. 4. Coat the chicken drumsticks all over with the marinade.
5. 5. Place the coated drumsticks into a baking dish.
6. 6. Wash the small potatoes thoroughly.
7. 7. Cut the potatoes in half.
8. 8. Toss the potato halves with two to three tablespoons of oil.
9. 9. Season the potatoes with a pinch of salt.
10. 10. Place the potatoes next to the chicken drumsticks in the baking dish.
11. 11. Put the dish in the oven and bake everything for about 35 minutes.
12. 12. Turn the chicken drumsticks and potatoes occasionally during baking to ensure even browning.
13. 13. Peel the bottom third of the green asparagus spears.
14. 14. Cut the asparagus spears in half lengthwise.
15. 15. Brush the asparagus pieces with a little oil.
16. 16. Season the asparagus with salt.
17. 17. Wash the cherry tomatoes and pat them dry lightly.
18. 18. Remove the baking dish from the oven after 35 minutes.
19. 19. Distribute the asparagus, cherry tomatoes, and fresh thyme sprigs over the dish.
20. 20. Return the dish to the oven for another 15 minutes.
21. 21. If it looks too dry, pour a small splash of water into the dish.
22. 22. Take the finished baking dish out of the oven.
23. 23. Serve the dish warm.

Nutrition per serving

• kcal: 779
• Protein: 61 g · Fett/Fat: 41 g · Carbs: 39 g