Oven-baked chicken drumsticks with potato wedges and garlic dip
Paprika and garlic chicken drumsticks roasted until crisp, with homemade potato wedges, a cool garlic dip and a simple salad. Brush them with barbecue sauce for the last few minutes if you prefer BBQ drumsticks.
- 55 minTime
- 20 minHands-on
- 4Portions
- ≈ 28 krper portion
- 800kcal per portion
Ingredients for 4 portions
- 10Chicken legs, drumsticks
- 2 tbspRapeseed oil, for the chicken
- 1 tbspPaprika
- 2 clovesGarlic, crushed
- to tasteSalt
- to tasteBlack pepper
On the side
- 1 kgPotato, in wedges
- 2 tbspRapeseed oil, for the potatoes
- 2 dlSour cream
- 1 cloveGarlic, grated, for the dip
- 3Tomatoes
- ½Cucumber
Method
- Heat the oven to 225 °C. Mix the oil, paprika, crushed garlic, salt and pepper in a bowl. Turn the drumsticks in the marinade and lay them in an ovenproof dish.
- Scrub the potatoes and cut them into wedges. Toss the wedges with the oil and some salt on a baking tray lined with baking paper.
- Roast the chicken and potatoes for 35–40 minutes, until the drumsticks are cooked through and crisp and the potatoes are golden. Turn the potatoes once halfway through.
- Stir the grated garlic and a pinch of salt and pepper into the sour cream. Chill the dip.
- Cut the tomatoes and cucumber into chunks and put them in a bowl.
- Serve the drumsticks with the potato wedges, the garlic dip and the tomato and cucumber salad.
The cost is estimated from Swedish grocery prices.
