6 chicken drumsticks
300 g small potatoes
5 ripe tomatoes
1 black radish
several types (and colours) of turnip
2 cloves of garlic
salt and pepper
Preheat the oven to 200°.
Wash the potatoes without peeling them. Cook in salted water.
Fry the drumsticks in a little olive oil.
Meanwhile, peel the other vegetables.
Cut the radishes, turnips and carrots into large pieces.
Cut the tomatoes into four pieces.
Slice the onion and chop the garlic.
When the potatoes are cooked, mash them lightly with your thumb so that they absorb the flavours of the other ingredients.
Place all the vegetables and chicken pieces in a single layer in an oven dish. Season with salt and pepper, add oregano and toss with olive oil.
Bake for about 40 minutes. I remembered that I had some chicken stock left in the freezer and added it to the dish to give it even more flavour and it allows the tomatoes to stew.
At the last minute I put the dish under the grill for a few minutes to brown the ingredients.