Recipe courtesy of Tesco Real Food.
Cals: 2173kj/517 kcal; Fat: 17.6g; Saturates: 4.2g; Sugars: 6.4g; Salt: 0.7g; Carbohydrates: 21.1g; Protein: 66.4g; Fibre: 4.3g
1kg (2lb) chicken drumsticks;
3 small red onions cut into quarters;
2 peppers, seeded and chopped into chunks;
400g (13oz) small baby potatoes, halved;
2 tbsp olive oil;
2 tsp mixed herbs;
250g (8oz) cherry tomatoes
Step One: Preheat the oven to gas 6, 200oC, fan 180oC.
Step Two: In a large bowl, toss the chicken, onions, peppers and potatoes with the oil and mixed herbs. Spread out on a large baking tray and roast in the oven for 30 minutes.
Step Three: After 30 minutes, add the tomatoes to the tray and cook for another 15 minutes or until the chicken is cooked through with no pink meat showing.
Step Four: Divide between plates and drizzle over the tray juices to serve.
Time on your Hands tip:
For a healthier version, remove the skin from the chicken drumsticks before cooking and replace the oil with sprays of fry light and a little water to the bottom of the baking tray to keep the chicken moist.