Baked Chicken Drumsticks

These chicken drumsticks are really easy to prepare and cook, and slow baking them in the oven means a lot of extra flavours and sealed into the meat. Perfect for a Sunday lunch or even a weeknight meal.

Preparation time

  • Ingredients 9
  • Prep Time 00:15
  • Cook Time 01:25
  • Serves 4


  • 8 chicken drumstick
  • 1/4 cup olive oil
  • 15 g butter
  • 2 bulbs fennel bulb cored cut into wedges
  • 700 g kipfler potato halved
  • 1 red onion cut into wedges
  • 1 lemon cut into wedges
  • 1 cup Massel Liquid Stock Chicken Style
  • 250 g cherry truss tomato
  • 1 frying pan 1 oven proof baking dish


  1. Preheat oven to 200 C or 180 C fan-forced.
  2. Season drumsticks. Heat 2 tablespoons of oil and butter in a large frying pan over medium heat. Cook chicken, turning, for 10 minutes or until browned.
  3. Meanwhile, place fennel, potatoes and onion on a large oven tray. Drizzle with remaining oil. Season and toss to coat. Squeeze lemon wedges and add to tray. Nestle chicken amongst vegetables.
  4. Add Massel Liquid Stock Chicken Style to frying pan and scrape base to dislodge any brown bits. Pour over vegetables. Bake for 1 hour, basting chicken and vegetables halfway through.
  5. Increase oven to 220 C or 200 C fan forced. Add tomatoes and bake for 15 minutes.


Recipe by Lucy Nunes for Massel.