This bake with chicken drumsticks on potato rounds is an elegant way to serve familiar ingredients with a fresh, theatrical look. The drumsticks roast upright on little ‘pedestals’ of potato and onion, while cherry tomatoes crown the top with a bright, glossy finish. Minimal effort, maximum appetite appeal.
Ingredients
- Chicken drumsticks — 8–10
- Potatoes — 4–5 large potatoes, sliced into thick rounds
- Yellow onion — 1–2, sliced into rings
- Cherry tomatoes — 8–10
- Vegetable oil — 3–4 tbsp
- Tomato paste or tomato sauce — 2–3 tbsp
- Paprika, ground black pepper, salt, dried herbs — to taste
- Toothpicks — for securing, if needed
Step-by-step recipe
- Prepare the potatoes: slice the potatoes into thick rounds, about 1.5–2 cm (5/8–3/4 in) thick. Leave some rounds whole for the ‘bases’ and cut a small opening in the center of the others to make potato rings.
- Marinate: in a large bowl, combine the chicken drumsticks and all the potato rounds. Add the vegetable oil, tomato paste or sauce, paprika, black pepper, salt, and dried herbs. Toss well and let stand for 10–15 minutes.
- Prepare the baking tray: line it with parchment. Arrange the whole potato rounds as the bases, then stack a potato ring and onion rings on top to create a sturdy ‘platform’.
- Assemble: stand the marinated chicken drumsticks upright on the potato bases. Secure with toothpicks if needed for stability.
- Garnish: place one cherry tomato on the top of each drumstick.
- Bake at 180–200°C (356–392°F), ideally 190°C (374°F), for 45–55 minutes, until the chicken is fully cooked, the skin is deeply golden, and the potatoes are tender. For safety, check the meat thermometer near the bone; the internal temperature should reach at least 75°C (165°F).
- Serve: let the dish rest for 5 minutes, then serve hot.
Serving and storage
Serve straight from the tray or carefully transfer to a platter, preserving the upright presentation. Finish with fresh herbs and a light yogurt or sour cream sauce. Store leftovers in the refrigerator for up to 48 hours and reheat in the oven at 160–170°C (320–338°F).
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- If you do not have a tool for cutting rings, carefully make the openings with a small knife or use a round cookie cutter.
- The thickness of the potato rounds matters: if they are too thin, they will not support the drumsticks. Aim for 1.5–2 cm (5/8–3/4 in).
- To keep the top from overbrowning while the potatoes finish cooking, bake on the middle rack; if needed, loosely cover with foil during the last 15 minutes.
- Adjust the spices: add smoked paprika for a grilled aroma or a pinch of chili for heat.
- Cherry tomatoes can be replaced with halved plum tomatoes or strips of sweet bell pepper.
Nutritional value per serving
| Calories | Protein | Fat | Carbohydrates | Fiber | Sodium |
|---|---|---|---|---|---|
| 600 kcal | 35 g | 28 g | 55 g | 6 g | 1100 mg |
FAQ
Should I remove the skin from the drumsticks?
Not necessary. With the skin on, the meat stays juicier and browns more beautifully. If you prefer skinless drumsticks, reduce the baking time by 5–7 minutes and watch carefully so they do not dry out.
What can I use instead of tomato paste in the marinade?
Tomato sauce, strained tomatoes, diluted ajika, or paste mixed with 1–2 tbsp of water all work well. Just balance the salt and acidity to taste.
Can I make it without toothpicks?
Yes. Make the potato bases more stable by using onion rings and thick potato rounds, then set the drumsticks firmly on top. If needed, use short skewers. If the structure still does not hold, bake the drumsticks horizontally instead.