I remember a chef on television describing this dish as an Italian version of chicken and chips inspired by a recent meal she had in an Italian airport. I think it was the first (and indeed last) time I heard anyone get inspiration from airport food! I have to admit though that after eating in Pisa airport last year, I can see where she is coming from. This recipe is inexpensive to make with a pack of twelve free-range chicken drumsticks retailing at €3.99.
10-12 free range chicken drumsticks
Approx 1kg of potatoes (I like roosters for this recipe)
2 red onions, quartered
A handful of cherry tomatoes
A few sprigs of fresh thyme
Olive oil
1 vegetable stock cube (I like Kallo low salt, organic)
Salt and black pepper
Preheat the oven to 220ºc. Cut the potatoes in half lengthways then cut each half into quarters. In a large roasting pan mix the potato wedges and red onion with two tablespoons of olive oil, salt, pepper and two sprigs of thyme. Make up the vegetable stock using 300 ml of water and add to the potatoes. This dish is cooked in three twenty-minute slots. Place the potatoes in the oven for the first twenty mins. Meanwhile, season the chicken with salt, black pepper and a sprinkle of thyme. Place on top of the potatoes and return to the oven for another twenty minutes. Remove once again from the oven and add the cherry tomatoes before returning to the oven for the final twenty mins. Once cooked, pierce the cherry tomatoes and drizzle with a little olive oil for an instant and delicious sauce.
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