Chicken drumsticks with bacon and roasted vegetables

Name: Chicken drumsticks with bacon and roasted vegetables - Cipriana K.
Ingredients: CHICKEN MARINADE: 4 chicken thighs 8 thin slices of bacon 8 tablespoons olive oil 1 tablespoon honey 1 teaspoon mustard 5 tablespoons lemon juice 4 garlic cloves salt; pepper; oregano SIDE DISH: 3 potatoes 1 carrot 1 onion 2 tablespoons olive oil parsley (fresh or dried) salt; pepper; oregano

Meat - Chicken drumsticks with bacon and roasted vegetables by Cipriana K. - Recipia

I prepared chicken drumsticks with bacon and roasted vegetables on a day when I didn't have much time but wanted something hearty. The marinating time is short if you're in a hurry, but even so, the chicken turns out tasty, and the vegetables cook easily alongside the meat. The marinade is simple, and everything goes into one tray, which helps when you don't want too much hassle afterward. Quick Info Total time: about 1 hour and 15 minutes (including marinating) Preparation time: 25-30 minutes (including cleaning the vegetables and marinating) Baking time: 40-45 minutes in the oven Servings: 4 Difficulty: easy-medium Recipe type: oven lunch or dinner, family meal Ingredients For chicken and marinade: - 4 chicken drumsticks (whole or boneless, as preferred) - 8 thin slices of bacon - 8 tablespoons olive oil - 1 tablespoon honey - 1 teaspoon mustard - 5 tablespoons lemon juice - 4 garlic cloves - salt, pepper, oregano (to taste) For vegetables: - 3 potatoes - 1 carrot - 1 onion - 2 tablespoons olive oil - parsley (fresh or dried), to taste - salt, pepper, oregano Preparation method 1. Start with the marinade. In a large bowl, put the olive oil, honey, mustard, lemon juice, crushed or pressed garlic, salt, pepper, and oregano. Mix well until combined. 2. Score the chicken drumsticks with a knife so the marinade penetrates better. Place the drumsticks in the bowl, ensuring they are well coated with the marinade. Let them marinate for 20 minutes, turning them after 10 minutes to the other side. If you have time, you can leave them longer, but even 20 minutes is enough when you're in a hurry. 3. Meanwhile, peel the potatoes, carrot, and onion. Cut everything into suitable-sized cubes, not too small, so they don't crumble in the oven. Put the vegetables in a bowl, add olive oil, salt, pepper, oregano, and parsley to taste. Mix well to coat everything with the spices. 4. Remove the drumsticks from the marinade. Wrap each drumstick with two slices of bacon, securing them well without toothpicks. Place them in a baking tray, leaving a little space between them. 5. Brush the drumsticks on top with the remaining marinade left in the bowl. 6. Place the vegetables next to the drumsticks in the tray, trying to keep them in a single layer if possible. This way, they will cook evenly. 7. Put the tray in the preheated oven at 200°C for 40-45 minutes. Check towards the end if the drumsticks are cooked and the bacon is crispy. If the vegetables seem done but the bacon is not crispy, leave it for another 5 minutes on grill mode if you are using an electric oven. Why I make this recipe often Because it's a tray recipe, I don't have to wash many dishes. The chicken drumsticks and bacon add flavor, and the vegetables cook well and absorb the aroma. It’s quick to prepare when I don’t feel like something complicated, and it turns out well even if the marinating time is short. Tips and variations Tips - Use drumsticks with bone and skin if you want them to be juicier. - If the bacon browns too quickly, cover the tray with aluminum foil during the first half of baking and remove it towards the end. - Cut the vegetables into similar sizes so they cook at the same time. Substitutions - Olive oil can be replaced with any vegetable oil. - The chicken can be swapped with other cuts, but the baking time may vary. - If you don’t have honey, you can add a pinch of sugar or skip this ingredient altogether. Variations - You can add bell peppers or zucchini to the vegetables, just don’t overcrowd the tray. - For a fresher taste, squeeze a little lemon over the chicken just at the end. - If you don’t have bacon, you can leave the chicken plain, just with the marinade. Serving ideas - It goes well on its own, with the vegetables from the tray. - A green salad or coleslaw on the side adds a touch of freshness. - Toasted bread, especially if you leave a bit of sauce in the tray. Frequently asked questions Do I have to marinate the chicken? It’s not mandatory, but the marinade tenderizes it and adds flavor. If you’re in a hurry, you can skip the marinating, but it will come out simpler. Can I use chicken breast? Yes, but the baking time will be shorter and the meat less juicy. Watch it so it doesn’t dry out. Can I put the vegetables under the chicken, not next to it? Yes, if you prefer them to brown in the meat juices, you can put the vegetables under the drumsticks. They will absorb more flavor, but will remain softer. Can I use boneless drumsticks? Yes, but they will be done faster. Check after 30-35 minutes. Nutritional values Estimation for one serving (1 drumstick with vegetables): - Calories: approximately 400-450 kcal - Protein: 25-30 g - Fat: 25-30 g (depending on bacon and oil) - Carbohydrates: 20-30 g (mostly from vegetables) Values may vary depending on the amount of bacon, type of chicken, and how much marinade remains in the tray. They are estimates, not exact. Storage and reheating It can be stored in the fridge for up to 2 days, covered. Reheat in the oven or in a pan with a little water, not in the microwave, to avoid drying out. The vegetables are better fresh, but can be reheated together with the chicken if leftovers remain. That’s it, practical and straightforward. The result is a simple oven dish without complicated steps, good when you need something reliable and filling.

Chicken drumsticks with bacon and roasted vegetables

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