This is the fastest, most simple dinner around. All baked on one tray and my family love it. Serve it up with well dressed, fresh salad leaves and shaved Parmesan, or a bowl of buttered broccoli, beans or peas. The main spice used in this dish is turmeric (and a dash of cumin). It’s mild and when roasted alongside the red onion, the whole dish becomes meltingly sweet and savoury, all at the same time. The potatoes also go crispy and delicious on top. It’s a win all round.
1 tablespoon of olive oil plus a drizzle more for roasting
8 chicken drumsticks
1 teaspoon of salt
2 teaspoons of turmeric
1/2 teaspoon of cumin
1 tablespoon of white wine vinegar
5 medium size potatoes, peeled and cut into cubes
2 medium sized red onions cut into wedges.
1 cup of green stuffed olives.
1/2 cup of chicken or vegetable stock
Place oil, drumsticks, turmeric, cumin and white white vinegar in a bowl and mix well. You can leave it to marinate for a bit or just use straight away.
Peel and cube potatoes and cut onion. Arrange on a large roasting tray and drizzle over a little more olive oil.
Add marinated chicken on top and mix everything together on the tray. Sprinkle over olives.
Finally, carefully pour over the stock. Put in the oven and roast for about 45 minutes or until the chicken is cooked and potatoes crispy on top.