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Slow-baked chicken drumsticks
Slow-baked chicken drumsticks
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Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
110 minutes
Effortless lemon-baked drumsticks cooked in flavorful stock with potatoes, fennel, and onions for a delicious meal.
Ingredients:
  • 8 chicken drumsticks
  • 56.88 gm olive oil
  • 15g butter
  • 2 large fennel bulbs, trimmed, cut into wedges
  • 700g kipfler potatoes, halved on the diagonal
  • 1 red onion, cut into wedges
  • 1 lemon, cut into wedges
  • 255.00 gm chicken style liquid stock
  • 250g cherry truss tomatoes
Instructions:
  • Preheat your oven to 200C (180C fan-forced).
  • Season the drumsticks. Heat 2 tablespoons of oil and butter in a large frying pan over medium heat. Sear the chicken for 10 minutes or until golden brown, turning occasionally.
  • Place the fennel, potatoes, and onion on a large oven tray, then drizzle with the remaining oil. Season everything and toss to coat. Squeeze the lemon wedges over the tray and nestle the chicken among the vegetables.
  • Pour the flavorful Massel Liquid Stock Chicken Style into the frying pan and scrape the bottom to release any delicious brown bits. Pour this mixture over the vegetables and bake for an hour, making sure to baste the chicken and vegetables halfway through.
  • Preheat oven to a high temperature of 220C or 200C for fan-forced. Place tomatoes in the oven and bake for 10 minutes. Serve by sprinkling with freshly chopped parsley.

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