Monday, October 17, 2011
201111017 Chicken Drumsticks with paprika potatoes
(SOURCE: GoodFood 101 One-pot dishes)
The recipe called for a roasting tin with a rack, so the potatoes can be cooked on the roasting tin while the chicken drumsticks are roasting nicely on the rack above the potatoes - this way the potatoes would have absorbed the juice from the chicken, and the chicken would have been more crispy. As I don't have such a roasting tin, I had to improvise - and the result was not bad. (By the way, apologies for the photo. It looked alright on my computer but refused to turn upon uploading...after several attempts to fix this, I gave up!)
10 chicken drumsticks
2 tbsp dried tarragon
2 tbsp olive oil
500g small new potatoes, scrubbed and halved
1-2 tsp paprika
1. Heat the oven to 220 degree C. Slash each drumstick 2-3 times.
2. Finely grate the zest from 1 lemon and squeeze the juice from both. Mix in a shallow dish with the tarragon, 1 tbsp of oil and some salt and pepper. Add the chicken and turn to coat in the marinade.
3. Spread the potatoes over a roasting tin. Toss in the remaining oil and sprinkle with paprika. Cook in the oven for 15 minutes.
4. Lay the chicken drumsticks on another roasting tin. Place the tin with potatoes to the bottom rack of the oven, and the tin with chicken drumsticks in the middle rack. Roast for 40 minutes until the chicken is well browned. (check on the potatoes halfway, and cover them with foil if they get too dry)