Boomer Drumstick Delight

Chicken drumsticks are easy and, according to boomer ideology, nutritious.  

(1) Place the drumsticks on a large plate or in the baking dish you plan to use. Coat with the flavored salt of your choice; Americans might like Lawry's seasoned salt. I used a German equivalent that includes paprika, cumin, and sugar. Leave in fridge for several hours or overnight--this ensures crispier skin.

(2) Remove from fridge. Wait until chicken is at room temperature.

(3) Chop and place in the bottom of the baking dish the following: a red onion, a red bell pepper, some garlic cloves (you can leave these whole), a few black olives, a few artichoke hearts (from a jar or a can) and some lemon slices. Put the drumsticks on top of all of this.

(3) Bake at 190º-200º C (400-ish F) for around an hour.  About fifteen minutes in, loosely place a sheet of aluminum foil over the dish. You may also wish to turn the drumsticks when you're about halfway through. 

Voila!

I served it with polenta made with lemon juice, vegetable broth and Parmesan, but potatoes, sweet potatoes, pumpkin, rice, are all good.

Enjoy!