Baked Chicken Drumsticks with Vegetables

1. 1 Chicken drumstickspack 900 g ≈ $3.47 250 g
2. 2 Zucchini≈ $3.00 per kg 150 g
3. 3 Canned red beanspack 400 g ≈ $1.10 100 g
4. 4 Onions≈ $1.60 per kg 50 g
5. 5 Tomatoes≈ $4.67 per kg 100 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 60 g
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Season drumsticks with salt and sear in a skillet 3–4 minutes per side until golden brown.

2. Chop onion⁴ and sauté in the same skillet for 3 minutes.

3. Add drained green beans and cook for 5 minutes.

4. Cut zucchini² into cubes, add to the pan, and cook for 7 minutes.

5. Preheat oven to 350°F (180°C). Transfer vegetables to a baking dish, then place drumsticks on top.

6. Mix sour⁷ cream with minced garlic⁶ and a pinch of salt, drizzle over drumsticks, and top with tomato⁵ slices.

7. Bake 35–40 minutes at 350°F (180°C) until golden and the meat juices run clear.