Bacon-Wrapped Drumsticks with Vegetables

Bacon-Wrapped Drumsticks with Vegetables

Bacon-Wrapped Drumsticks with Vegetables (4 Servings)

• 8 chicken drumsticks
• 8 bacon slices
• 1 large onion
• 2 carrots
• 2 bell peppers
• 3 garlic cloves, minced
• 5 tbsp. sun-dried tomato pesto
• 1 rosemary sprig
• 1 1/2 cups chicken stock
• 2 tbsp. extra virgin olive oil
• Sea salt, to taste
• Fresh ground black pepper, to taste
• Chili powder, to taste
• Kitchen string

Directions

• Peel the carrots and cut them into sticks.
• Peel the onion and chop it into wedges.
• Rinse the peppers, halve them lengthwise, remove the seeds and cut into thin strips.
• Peel and slice the garlic cloves.
• Preheat the oven to 350F.
• Season the chicken drumsticks with salt, pepper, and chili powder.
• Place the bacon on a clean surface and generously brush the side facing upward with the tomato pesto.
• Place a chicken drumstick on top of the bacon and roll the bacon around it.
• Tie the drumsticks tightly with kitchen string to keep the bacon in place.
• Brush the 3 tablespoons of olive oil into a large casserole dish.
• Spread the vegetables in the casserole dish and scatter the garlic slices and rosemary on top.
• Season the vegetables with salt and pepper.
• Pour a cup of the chicken stock over the vegetables sprinkle with 2 tablespoons of olive oil, then place the drumsticks on the vegetables.
• Roast the chicken and vegetables until the chicken is cooked through and the bacon is lightly crisped; around 40 minutes.
• Add more stock if the pan gets too dry.
• Remove the casserole dish from the oven and allow to cool off before arranging the vegetables on serving plates.
• Remove the kitchen string from the chicken drums and place them on serving plates.

Buon Appetito!