27 July, 2011

Chicken Drumsticks With Onion & Zucchini

This recipe is easy to make and requires minimum effort. Just a bit of preparation, as it is best to first marinate the chicken drumsticks in a sauce. You can do this over night or just for an hour before you pop the whole thing in the oven. It's an all year round recipe. Everybody will like it What's not to like: baked glazed chicken drumsticks, delicious garlicky zucchini slices and sweet caramelized onion sections. Delicious!

INGREDIENTS (serves 3):

  • 7 chicken drumsticks;
  • 2 medium zucchini (or one large);
  • 1 large yellow onion (or 2 small);


  • 1 tbspoon soy sauce;
  • 1 splash worcestershire sauce;
  • 1 splash vinegar (regular or balsamic);
  • 2-3 tbspoons olive oil;
  • (can use 1 cm finely chopped ginger, 1 teaspoon honey, dijon mustard, whiskey, hot chilly pepper)
  • 2-3 cloves garlic, minced or grated;
  • salt, pepper, dry time. 


First mix well together the ingredients for the marinade, and use depending on your preference, more or less of the sweet or spicy ingreds. Wash well the chicken drumsticks and coat well with the marinade. Save some of the marinade for the vegetables, later. Let the chicken sit for at least one hour, up to overnight in the fridge. When you are ready, cut the zucchini in one inch thick slices and the onions into bits about the same thickness. Mince one clove garlic and rub it on the vegetables along with some of the sauce that you have marinated the chicken in. Put them all in a baking tray lined with tin foil or with damp backing paper (for easy removal at the end). Bake in the preheated oven at 200 Celsius for 30-45 minutes covered with tin foil. Uncover and bake for another 15-20 minutes, until golden brown and caramelized onion bits. Enjoy with salad!   


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