YOUR SOLIN GENERATED RECIPE
Herb-Crusted Crispy Baked Chicken Drumsticks with Sweet Plantains
Enjoy a savory twist on a classic comfort meal with crispy, herb-coated chicken drumsticks paired with naturally sweet, baked plantains. This dish features perfectly roasted chicken with a crunchy herb crust and tender plantains caramelized to perfection, offering a balanced blend of flavors and textures ideal for a satisfying dinner.
INGREDIENTS
2 Chicken Drumsticks (approx 200g total)
1 small Sweet Plantain (approx 150g)
1 tsp Extra Virgin Olive Oil
2 tbsp Panko Breadcrumbs
1 tbsp Mixed Fresh Herbs (Parsley, Thyme, Rosemary)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Pat the chicken drumsticks dry with paper towels. Drizzle with olive oil and season with salt and pepper.
In a small bowl, combine panko breadcrumbs and finely chopped mixed herbs. Press this herb-crust mixture onto the chicken drumsticks, ensuring an even coating.
Place the coated drumsticks on the prepared baking sheet and bake in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and the skin is crispy. Turn halfway through for even browning.
While the chicken bakes, peel the sweet plantain and slice it into 1/2-inch thick rounds. Arrange the slices on a separate lightly oiled baking tray. Season lightly with salt and pepper.
Bake the plantain slices in the oven for 15-20 minutes until they are golden and tender, turning them once halfway through baking.
Once both components are done, serve the crispy baked chicken drumsticks alongside the sweet, caramelized plantain slices. Enjoy while hot!