Baked Chicken Drumsticks and Potatoes in Tomato Sauce

Step-by-step recipe

1. The tastiest chicken legs with potatoes come out when you brown the meat first and then bake it with the vegetables and sauce. We usually use the lower part of the chicken leg, the drumstick, though you can bake thighs or whole legs for a bigger dish. Choose small potatoes with a smooth surface. A whole unpeeled head of garlic cut in half gives the dish its special flavor: a delicate aroma is guaranteed.
   
2. Whether to remove the skin from the chicken is up to you. I, for example, like to bake chicken with the skin on. Wash the meat and pat it dry with paper towels. Remove any remaining feathers or down. Put the drumsticks in a deep bowl and add 0.5 tsp each of salt, onion powder, garlic powder and sweet paprika. If you like, add a pinch of chili flakes and a little freshly ground black pepper. Mix and leave for 15-20 mins to dry-marinate.
   
3. We will fry the chicken in a mix of vegetable oil and butter. This fat blend is very aromatic, and you can taste it in the finished dish. Heat the oil in a frying pan and add the prepared drumsticks. Turning them often in the oil, fry for 5-6 mins until lightly golden. The meat will still be raw inside and browned outside.
   
4. Wash the potatoes well with a scrubbing sponge. With a sharp knife, cut each potato into 6-8 wedges. Put them in a bowl, salt and add 0.5 tsp of sweet paprika. Toss the potatoes so the spices are evenly distributed. Pour over the fat left from frying the chicken and toss again. If needed, add 1-2 tsp of vegetable oil.
   
6. Get a clay pan with a lid ready: fill it with warm or hot water so the pores of the clay soak it up, then pour it out. Put all the potatoes into the pan. Peel the onions and cut them into thick rings; cut the head of garlic in half across the cloves. Also add the white part of the green onions and, if you like, a fresh chili pod.
   
7. Lay the browned drumsticks on top of the vegetables, pressing them in slightly. Cover the pan with the lid and put it into a cold oven. Clay does not tolerate sudden temperature changes, so it is heated together with the oven. Bake the chicken legs with potatoes at 190-200 °C. Usually it is enough for the potato wedges to be easily pierced with a toothpick, which takes 35-40 mins.
   
8. While the chicken and vegetables are baking under the lid, make a thick tomato sauce. We use our homemade sauce that we put up for the winter. You can mix equal parts of Mexican salsa and Thai sweet chili sauce, and add a little natural tomato ketchup. Season the sauce to taste with brown sugar, ground dried chili, salt and other spices. What matters is that you like the taste of the sauce and that it is thick enough. Pour the sauce over the drumsticks and vegetables in the pan. Remove the lid and return the pan to the oven for another 15-20 mins.
   
9. Carefully take the finished dish out of the oven and gently stir. Finely chop the green onion tops and sprinkle them over the meat and vegetables. We usually serve dishes like this at the table in the clay pan they were cooked in. During the meal, everyone can spoon chicken and vegetables onto their own plate.
   
10. If you like, you can add bell pepper to the dish: it won't hurt, especially in season. Zucchini or eggplant also works well, but it is best fried first. Before serving, you can sprinkle the dish with parsley or cilantro. I recommend serving it with fresh white bread or lavash, it will be delicious.