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🍽️ Roast chicken with vegetables

717 kcal · 30 min · 4 servings

Ingredients

• 1000 g chicken drumsticks (4 chicken legs)
• 12 small potatoes
• 8 small onions (or shallots)
• 3 carrots
• 2 small zucchini
• 10 g thyme (10 sprigs)
• 3 tbsp olive oil
• 250 ml dry white wine
• salt
• pepper
• 12 cherry tomatoes
• 100 g black olives
• 5 g basil (2 stems)

Instructions

1. 1. Rinse the chicken drumsticks under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Peel the potatoes and wash them thoroughly.
4. 4. Peel the onions.
5. 5. Peel the carrots.
6. 6. Cut the carrots into small cubes.
7. 7. Wash the zucchini.
8. 8. Cut the zucchini into thick slices.
9. 9. Wash the thyme.
10. 10. Shake the greens dry.
11. 11. Preheat the oven to 200 degrees Celsius.
12. 12. Use the fan setting at 180 degrees Celsius.
13. 13. Place the prepared potatoes, onions, and carrots in a baking dish.
14. 14. Place the chicken drumsticks next to the vegetables.
15. 15. Pour the wine over the meat and vegetables.
16. 16. Drizzle everything with some oil.
17. 17. Season the mixture with salt.
18. 18. Season the mixture with pepper.
19. 19. Place the baking dish in the preheated oven.
20. 20. Bake the dish for about 35 to 40 minutes.
21. 21. Baste with the cooking liquid from time to time.
22. 22. Wash the tomatoes.
23. 23. Pat the tomatoes dry.
24. 24. Remove the baking dish from the oven after the cooking time.
25. 25. Add the tomatoes to the baking dish.
26. 26. Add the olives to the baking dish.
27. 27. Add the zucchini slices to the baking dish.
28. 28. Place the baking dish back in the oven for another 10 minutes.
29. 29. Wash the basil.
30. 30. Shake the basil dry.
31. 31. Pluck the basil leaves from the stems.
32. 32. Take the chicken drumsticks out of the oven.
33. 33. Sprinkle the meat with thyme.
34. 34. Sprinkle the meat with basil.
35. 35. Serve the dish warm.

Nutrition per serving

• kcal: 717
• Protein: 52 g · Fett/Fat: 39 g · Carbs: 28 g