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This baked chicken with smooth sauce, aromatic Provencal herbs and Dijon mustard, is a true delight. These well-browned crusted drumsticks that remain tender inside will melt in your mouth...
Serve with potatoes garnish, baked in the same pan with the drumsticks. The combination of tomato juice with Dijon mustard, lemon juice, olive oil and herbs creates a special sauce, very tasty, which makes a perfect match with chicken and baked potatoes.
Ingredients:
- 1 package of chicken legs
- 8-10 spring potatoes
- thick tomato-juice
- 2 tbsp Dijon mustard
- olive-oil
- fresh lemon-juice
- parsley
- green basil
- dried or green oregano
- 2-3 cloves of garlic
- salt, pepper
Prepare the marinade. Mix in bowl 4 tablespoons of olive oil, 200 ml tomato juice, 2-3 tablespoons Dijon mustard.
Mix well. Add the juice of one lemon, salt, pepper, dried oregano, chopped parsley (about 5 tablespoons), grinded garlic.
Finally, chop the fresh basil.
Mix all the ingredients above in order to get a thick marinade.
Wash the drumsticks and then smear them with the marinade, cover the pan and put it in the refrigerator for a few hours (not mandatory, but the taste is more intense if you marine the meat).
Preheat oven to 200 degrees Celsius and insert the pan on the middle level, covered with aluminum foil.
After 30 minutes, remove the foil and reduce the heat to 180 degrees.
Add the sliced potatoes. Put the pan in the oven and leave it for approx. 30 minutes, until potatoes are done and the meat is brown.
Serve immediately with chopped fresh basil.
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