Traybake Kip drumsticks
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time
Cooking Time
DifficultyEasy
Ingredients
Serving amount
2 piece
Chicken drumsticks in Baharat marinade
200 g
Baby potatoes
½ pack
Diced tomatoes with garlic & onion
½ piece
Red onion
½ piece
Carrot
½ sachet(s)
Dried oregano
20 g
Leccino olives
½ sachet(s)
Dried rosemary
Nutrition Values
Energy (kJ)2199 kJ
Calories526 kcal
Fat16.2 g
Saturated Fat4.2 g
Carbohydrate56.2 g
Sugar17.1 g
Dietary Fiber14.4 g
Protein36.9 g
Salt3.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Bowl
•Large Frying Pan
Cooking Steps
1
- Preheat the oven to 200°C.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the drumsticks for 10 minutes until golden-brown turning halfway and set aside.
2
- Finely chop the onion. Chop the carrot into crescents
- Mix the onion, carrot, tomato sauce, oregano, half pack of dried rosemary and the olives in a separated bowl.
3
- Transfer the baby potatoes to a new baking tray and drizzle with sunflower oil. Season with salt and pepper and the half of the dried rosemary, then toss well to coat. Transfer to a parchment-lined baking sheet and roast in the oven for 16 - 20 minutes or until golden-brown, tossing halfway.
- Transfer the seasoned tomato sauce into a baking tray with the roasted drumsticks.
- Bake the chicken for 40-45 minutes to reduce the sauce.
4
- Serve the drumsticks with the tomato sauce
- Side the baked potatoes with the chicken in a plate.