Roasted Chicken Drumsticks with Potatoes and Onions
Ingredients:
•8-10 chicken drumsticks
•500g baby potatoes (or regular potatoes, cut into chunks)
•200g pearl onions (or regular onions, quartered)
•3-4 garlic cloves, minced
•2 tablespoons olive oil
•2 tablespoons melted butter
•1 teaspoon paprika
•1 teaspoon garlic powder
•1 teaspoon dried thyme
•Salt and black pepper, to taste
•Fresh dill (for garnish)
Instructions:
1.Preheat Oven: Preheat your oven to 200°C (400°F).
2.Prepare Ingredients: Wash the baby potatoes and peel the onions. Place them in a large bowl along with the chicken drumsticks.
3.Seasoning: In a small bowl, mix olive oil, melted butter, paprika, garlic powder, dried thyme, salt, and pepper. Pour this mixture over the chicken and vegetables, tossing to coat evenly.
4.Bake: Transfer everything to a baking dish in a single layer. Bake in the preheated oven for 40-50 minutes, or until the chicken is cooked through (internal temperature of 75°C or 165°F) and the potatoes are tender.
5.Garnish: Sprinkle fresh dill on top before serving.
Creamy Soup
For the soup, it looks like a simple creamy base with corn or other vegetables. Here’s a basic idea:
Ingredients:
•3 tablespoons butter
•2 tablespoons all-purpose flour
•4 cups chicken broth
•1 cup heavy cream
•1 cup sweet corn kernels
•Salt and pepper, to taste
Instructions:
1.Roux Base: Melt butter in a pot, then whisk in flour. Cook for 1-2 minutes.
2.Broth and Cream: Gradually add chicken broth, whisking to prevent lumps. Simmer for 5-7 minutes until slightly thickened. Add the heavy cream and stir.
3.Add Corn: Stir in the corn kernels and cook for another 5 minutes. Season with salt and pepper.
4.Serve: Serve hot, alongside the roasted chicken and potatoes.
Would you like additional variations or side ideas for this meal?
