[roasted Chicken Drumsticks with Pesto Tomato and Pasta]: The Most Trouble-free and Delicious Dish

Name: [roasted Chicken Drumsticks with Pesto Tomato and Pasta]: The Most Trouble-free and Delicious Dish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 (about 150g) Big drumstick; Some Cherry tomato; 1/2 onion; A paragraph Green onions; 1 or more garlic; Some pasta; Some olive oil; Some salt; Some Freshly ground black pepper; a little Basil; one slice Bay leaf

by Warm blue 0429

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The original recipe came from the British chef Jamie Olive, and it was translated and improved by Zhuang Zuyi, and then it was widely circulated~~
I personally love this dish so much!
The preparation time is less than ten minutes. After that, please give it all to my dear oven comrades~~ The sourness of the small tomatoes neutralizes the greasiness of the chicken drumsticks, and the spicy black pepper and the aroma of chopped basil bring a multi-layered flavor. . The best thing is the roasted garlic head!
You know what? I will roast a chicken leg with two garlic cloves. . And in the end, it must be the garlic first! !
The roasted garlic is sweet and glutinous, it melts in the mouth, and the taste is too dense~~ And after eating, the mouth will not smell bad.
What are you waiting for, an oven dish that you must try~~~"

[roasted Chicken Drumsticks with Pesto Tomato and Pasta]: The Most Trouble-free and Delicious Dish

1. Preheat the oven 180 degrees. Prepare the materials;

[roasted Chicken Drumsticks with Pesto Tomato and Pasta]: The Most Trouble-free and Delicious Dish recipe

2. Clean the chicken drumsticks and dry the surface moisture with kitchen paper;

3. Poke some small holes with a toothpick;

4. The drumsticks are placed in a container that can go into the oven, and the length of the container is the best. I use LOCK&LOCK Glass. Shred the onion and place it in a container with the bay leaves. Place it around the chicken legs. Cut the tomatoes in half and place them on the onions. Just remove the root of the garlic without peeling it. Cut green onions into rings. Place the shallots and garlic in the crevices of the tomatoes. Tighten it as tightly as possible;

5. Sprinkle olive oil on it without too much, then massage the surface of the chicken legs with your hands to distribute the olive oil evenly;

6. Sprinkle with salt, black pepper, and basil. You can sprinkle more salt. Put it into the preheated oven, middle level, upper and lower fire, 175 degrees, bake for about 50 minutes;

7. After baking, you can use a toothpick to poke the thickest part of the chicken leg. After pulling it out, there is no blood oozing out;

8. Boil a pot of clean water, add the pasta after the water is boiled, cook for enough time according to the instructions on the package, remove the pasta, drain the water after cooling, then pour in a little olive oil and mix well;

9. When eating, mix the chicken drumsticks, side dishes, soup and pasta evenly, ready to eat. Or it is also a good choice with roasted and crispy baguettes and European buns.

Tips:
1. Poke some small holes in the chicken leg, which can help the taste and make the oil more ooze out;

2. There is no limit to the amount of various vegetables, but it should be noted that the container must be filled. In other words, the container should be larger than the drumsticks. Don't use a large container. If there are too many vegetables, there will be more water in the end;

3. Put some olive oil on the chicken thighs, and finally the chicken skin on the top will be roasted and crispy;

4. The specific baking time should be adjusted according to the actual situation. The larger the chicken leg, the longer the roasting time;

5. After the pasta is cooked, add some olive oil to it to increase the aroma and strengthen the noodles.