Description
These oven-baked chicken drumsticks turn golden and crispy on the outside and stay tender inside. A simple mustard or lemon marinade seasons the pan juices. With clear time-and-temperature cues, you’ll get consistent results every time, without stress.
Ingredients
Scale
- Chicken drumsticks (depending on how many people you’re serving)
- 1 medium onion
- 2 garlic cloves
- 2 tomatoes (fresh, or ½ can chopped tomatoes)
- A few sprigs of thyme
- Salt
- Black pepper
- Ground coriander
- Paprika
- Ras el hanout (or tabel)
- 1 tbsp mustard
- 2 tbsp olive oil
Instructions
- Place the chicken drumsticks in a large bowl.
- Add the onion and garlic, sliced into strips.
- Add all the spices, the mustard, the olive oil, and the crushed tomatoes.
- Mix well, cover the bowl with cling film, and refrigerate to marinate for at least 2 hours.
- After marinating, transfer the drumsticks and marinade to a roasting/cooking bag. Rinse the bowl with a little water (no more than ½ glass) and add it to the bag.
- Seal the bag well, place it on a deep baking dish, and arrange the drumsticks so they sit at the same level.
- Bake in a preheated oven at 210°C / 410°F for at least 40 minutes. If the bag puffs up during cooking, pierce it with a toothpick to release steam.
- After 40 minutes, remove the drumsticks from the bag by pouring everything into the baking dish, then arrange them neatly.
- Turn on the oven grill/broiler and return the dish to roast the top and give the drumsticks a deep golden colour.
- Once nicely browned, remove from the oven and strain the cooking juices through a fine sieve to keep only the sauce.
- Serve the drumsticks and sauce with mashed potatoes.
- Prep Time: 20 min
- marinating time: 2 hours
- Cook Time: 40 min
- Category: Main dish
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal