|1kg chicken drumsticks||1 red onion, cut into wedges||Salt and pepper, to taste|
|4 medium potatoes, quartered||3 garlic cloves, crushed||2 cups Campbell’s Real Stock – Chicken|
|2 medium zucchini, chopped||2 tablespoons chopped fresh rosemary||1 tablespoon cornflour|
|1 red capsicum, chopped||2 tablespoons olive oil||1 tablespoon water|
Preheat Bosch oven to 4D hot air 200°C.
Place chicken, potatoes, zucchini, capsicum, onion, garlic and rosemary in a large, flameproof roasting pan. Drizzle with oil. Season with salt and pepper.
Cook in oven for 30 minutes. Remove from oven. Add Campbell’s Real Stock – Chicken to pan. Return to oven.
Cook for a further 30 minutes, or until chicken is cooked and vegetables are tender. Remove chicken and vegetables from pan.
Blend cornflour and water in a small jug, whisk as you add to roasting pan. Place over a high heat. Bring to boil. Cook, whisking/stirring for about 2 to 3 minutes, or until thickened.
Serve chicken with vegetables and sauce.