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Ingredients
Method
- 100ml white wine
- 8 chicken drumsticks
- 2 tbsp olive oil
- 400g new potatoes
- 2 red onions, cut into wedges
- 10g rosemary sprigs
- 350g cooked artichoke hearts, drained
- 1 lemon, quartered
- Preheat the oven to 200C. Place the drumsticks in a roasting tin and drizzle with oil and seasoning. Toss to coat, then quarter the potatoes and add to the tin with the onion wedges. Stir in the artichoke hearts (halved if too big) and the lemon pieces. Stir to mix.
- Add the wine to the tin and season, then roast in the oven for 40 mins, turning halfway. Serve with the roasted lemon quarters for squeezing.
40 mins
4 serving
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