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Parmigiana Style Chicken Drumsticks

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Parmigiana Style Chicken Drumsticks

with tomato sauce, parmesan and roasted vegetables

Informations supplémentaires
45 min. | 787 kcal | easy | Needs a food processor | Printable version
1. Setup Preheat the oven to 425°F. Cut the eggplant into half rounds. Cut the zucchini into rounds. Cut the onion into small wedges. Chop the parsley.
2. Cook the drumsticks Put the mayonnaise in a bowl with the half of the parmesan, a light drizzle of oil, salt and pepper. Coat the chicken drumsticks with the mayonnaise and place them on a baking sheet lined with baking paper. Bake in the oven for 12-14 minutes.
3. Add the vegetables When step 2 is complete, remove the pan from the oven. Add the eggplant, zucchini and half the onion with a drizzle of oil, salt and pepper to the baking sheet. Return to the oven and cook for 18-20 minutes. If your pan is too small, use a second one.
4. Make the tomato sauce Meanwhile, cut the tomatoes into cubes. Heat a drizzle of oil and 1 tbsp. of butter in a skillet over medium high heat. Cook the remaining onion, tomatoes, spices, a pinch of sugar, salt and pepper for 4-6 minutes. Remove the vegetables from the pan and reduce everything to a sauce using a food processor. Set aside.
5. Toast the panko Wipe the skillet. Add a drizzle of oil over medium high heat. Add the panko and toast 3-4 minutes until browned. Put in a bowl with the parsley. Add salt and pepper to taste.
6. Plate your dish Serve the drumsticks and vegetables and garnish with the tomato sauce, parmesan and panko. Bon appétit!
6unitChicken Drumstick
0.5unitEggplant(s)
3unitTomato(es)
30gGrana Padano Cheese
60mlMayonnaise
5gSpice Mix (italian spices,garlic powder)
1unitRed Onion(s)
20gPanko Breadcrumbs
0.5unitFresh Italian Parsley
1unitZucchini(s)
What you need sheet pan, pan, bowls, food processor
787 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 39g
13%
fat 47g
72%
cholesterol 231mg
77%
fiber 12g
48%
protein 52g
saturated 11g
55%
sodium 783mg
33%
sugar 19g
trans 0g