Grilled chicken drumstick and vegetables

A great option for a hot snack for the festive Easter table, as well as a light side dish for every day on weekdays, which is not difficult and quick to prepare.

Ingredients

• Chicken drumstick - 6 amount
• Potatoes - 560 g
• Beets - 250 g
• Onions (medium) - 1 pc
• Garlic (1 head) - 30 g
• Spices (salt, dried basil, ground paprika, ground bitter pepper) - to taste

Directions

1. Chicken drumsticks or other parts of the chicken are washed, dried, and seasoned with spices. Wash potatoes and beets well, and peel onions and garlic.
2. Boil beets and potatoes in "uniforms". Cooking time depends on the variety of vegetables. My potatoes were cooked in 20 minutes and my beets in 40 minutes. I checked their readiness with a skewer. If it easily pierces the root, you can drain the water and clean it.
3. Turn on the oven to preheat, 200 degrees in the mode - "top-bottom". Chilled and peeled potatoes with beets cut into arbitrary but not very large pieces. Arrange in portion baking tins, or in one medium baking dish. Add garlic.
4. The next layer is coarsely chopped onions. Add a little salt on top.
5. Shanks are strung on skewers and spread on top of vegetables. The oven is preheated to the desired temperature and put in its filled forms.
6. And switch the previously selected mode for heating to the "grill + top" - mode.
7. After 20 minutes, remove the grid with the forms and turn the legs on skewers for better roasting.
8. In 15-20 minutes the dish is ready to serve. It will be a great hot snack on the holiday table. Adults and children like the aroma and taste of baked vegetables with light chicken. Fast and delicious!