- 4 Chicken drumsticks
- 1 Small yellow courgette
- 1 Small green courgette
- 2 Small baking potatoes
- 1 Red pepper
- 1 Red onion
- 4 Runner beans
- 4 Medium ripe tomatoes
- 2 Sprigs of rosemary
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Freshly ground black pepper
- 2 Cloves of garlic
- 1 Lemon
- To serve:
- Freshly chopped parsley
Very easy to prepare and quick to cook, a perfect dinner if you are short of time!
Preheat your oven to 180oC. Place the oil in a medium baking tray (large enough to hold all the ingredients in a single layer) and pop in the oven whilst it’s coming up to temperature.
Stab some holes into the drumsticks to help the marinade penetrate through to the flesh. In a shallow bowl, mix the zest from the lemon, the dried herbs, a drizzle of oil and black pepper. Add the drumsticks and leave to marinade whilst the potatoes are cooking.
Bring a pan of water to the boil. Cut the potatoes into medium-sized chunks and parboil for about 5 minutes. Add the runner beans for the last 2 minutes. Drain, remove the beans and return the potatoes to the pan. Pop the lid back on and shake the pan to rough up the edges of the potatoes.
Remove the tray from the oven and add the potatoes. Coat in the hot oil and pop back in the oven for 10 minutes.
Meanwhile, chop the remaining vegetables into chunks and strip the leaves from the rosemary. Roughly chop the garlic. Quarter the lemon.
Remove the tray from the oven again and add the veg (including the beans and the lemon) and herbs and give everything a good mix. Make some spaces in the veg and add the drumsticks. Add a good twist of black pepper. Pop the tray back in the oven for 15 minutes.
After that, turn the veg and drumsticks over and return to the oven for a further 15 minutes.
Squeeze the juice from the roasted lemon over the chicken. Serve with gravy if you feel you need it and mint jelly for an extra summer touch.
To reduce the fat content further, use 2 small chicken breasts instead of the drumsticks. Make slashes in the flesh before marinating and add to the tray for 20 minutes only.