Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan/gas mark 6.
2.
Add the
potatoes (1 bag)
,
tomatoes (2 packs)
,
garlic (2 cloves)
,
olives (1/2 jar)
and
chicken drumsticks (2 packs)
to a roasting tin, scattering over half the fresh
basil (1/2 bunch)
.
3.
Season generously with salt and pepper, and drizzle over the
olive oil (75 mL)
. If you like spice, here you could add in a pinch of
chilli flakes (to taste)
or sliced chillies for a bit of heat.
4.
Mix together with your hands so all of the ingredients are coated in the oil and seasoning.
5.
Arrange the drumsticks evenly around the dish on top of the other ingredients.
6.
After 45 minutes, turn the chicken and baste in the juices, and give the potato and tomato mix a good stir. Bake for a further 45 minutes until the chicken is cooked through and has crispy skin, and the potatoes are nicely roasted.
7.
Remove from the oven. Serve with the remaining
basil leaves (1/2 bunch)
, and a drizzle of
balsamic vinegar (30 mL)
if you like.