Name: Baked Chicken Drumsticks
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 4
Ingredients: 8 chicken drumstick; 1/4 cup olive oil; 15 g butter; 2 bulbs fennel bulb cored cut into wedges; 700 g kipfler potato halved; 1 red onion cut into wedges; 1 lemon cut into wedges; 1 cup Liquid Stock Chicken Style; 250 g cherry truss tomato

by Massel Last updated on 07/10/2019

These chicken drumsticks are really easy to prepare and cook, and slow baking them in the oven means a lot of extra flavours and sealed into the meat. Perfect for a Sunday lunch or even a weeknight meal. - Massel

Ingredients

8 chicken drumstick
1/4 cup olive oil
15 g butter
2 bulbs fennel bulb cored cut into wedges
700 g kipfler potato halved
1 red onion cut into wedges
1 lemon cut into wedges
1 cup Massel* Liquid Stock Chicken Style
250 g cherry truss tomato

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Preheat oven to 200 C or 180 C fan-forced.
Step 2

Season drumsticks. Heat 2 tablespoons of oil and butter in a large frying pan over medium heat. Cook chicken, turning, for 10 minutes or until browned.
Step 3

Meanwhile, place fennel, potatoes and onion on a large oven tray. Drizzle with remaining oil. Season and toss to coat. Squeeze lemon wedges and add to tray. Nestle chicken amongst vegetables.
Step 4

Add Massel Liquid Stock Chicken Style to frying pan and scrape base to dislodge any brown bits. Pour over vegetables. Bake for 1 hour, basting chicken and vegetables halfway through.
Step 5

Increase oven to 220 C or 200 C fan forced. Add tomatoes and bake for 15 minutes.