Baked chicken drumsticks with delicious Brussels sprouts and shallots, and a sweet chilli kick, an inexpensive and easy dinner for days when time is short. Healthy, quick, and so delicious!
Are you bored of the same oven-baked chicken recipes that you have been making over and over again? It does happen to us all. Getting too familiar with a recipe makes us forget sometimes that there are so many other fantastic ways of cooking chicken, and still make you fall in love with it every single time.
It must be, without any doubt, the most loved meat all over the world. Perhaps not surprisingly, since it’s the quickest meat to cook too. The sweet chilli gives that lovely glaze and stickiness. Plus, it’s a lot healthier than just deep frying them in oil.
It might take a bit longer in the oven than it the frying pan, but you will tell the difference when you eat. And, if like me, you hate the smell of fried chicken on your clothes, then baking is the way forward.
Most of us would usually go for chicken breasts, but you would be surprised how tasty and succulent other parts of the chicken can be, like drumsticks or thighs. And they are a lot cheaper too, even when you go for the organic stuff.
Brussels sprouts seem to be everybody’s favourite vegetables in winter, especially when you think of the fancy Thanksgiving or Christmas dinner. But there is no reason not to cook them in any other season too, if you can easily find them in shops.
In my local supermarkets you can find them all year around, although I am not sure whether they are as tasty. Some vegetables are even tastier when they are in season.
British people love, absolutely love Brussels sprouts, so I am lucky supermarkets always have fresh and frozen ones. The baked shallots have such a lovely sweet caramelised flavour that they just goes so well with the baked chicken drumsticks.
If you are looking for other sides to go with the glazed drumsticks, here I have a few:
- Oven Roasted Garlic Rosemary Potatoes
- Last-Minute Garlicky Green Beans Recipe
- Homemade Spicy Potato Wedges
- Oven Baked Ratatouille Tian
If you’ve liked my BAKED CHICKEN DRUMSTICKS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Baked chicken drumsticks with delicious Brussels sprouts and shallots, and a sweet chilli kick, an inexpensive and easy dinner for days when time is short. Healthy, quick, and so delicious!.
- 2 tbsp sweet chilli sauce plus extra to serve
- 100 g fresh Brussels sprouts
- 50 g shallots
- 1 tbsp vegetable oil
- 3/4 tsp salt
- 3/4 tsp ground black pepper
- 4 chicken drumsticks
Preheat the oven to 220 degrees C. (430 degrees Fahrenheit).
Peel and wash the shallots and add them to a pan of salty water together with the Brussels sprouts.
Boil for about 20 minutes until tender.
Drain the water and set aside.
Meanwhile, oil a non-stick baking dish and place the drumsticks.
Season with salt and pepper, drizzle a bit of oil over them, then pop them in the oven for 30 minutes, turning them half the way through.
You can remove some of the chicken juice, if you think there is quite a bit in the dish, since that will prevent the chicken drumsticks from colouring nicely.
Brush the drumsticks with chilli sauce, add the cooked Brussels sprouts and shallots and put them back in the oven for other 40 minutes, checking on them from time to time. You can lower the temperature at 200 degrees C (390 Fahrenheit).
When ready, remove from the oven and serve with extra sweet chilli sauce.
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