6 large chicken drumettes
2 large carrots, peeled and sliced
1 onion, sliced
1 large carrot, peeled and sliced
1 (14 ounce) can whole peeled tomatoes with green chile peppers
1 (15 ounce) can whole peeled tomatoes with green chiles
3 tablespoons vegetable oil
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried rosemary
1/4 teaspoon dried parsley
1/4 teaspoon salt
1 tablespoon white sugar
1 teaspoon chopped black peppercorns
In a large bowl, mix the chicken drumettes, carrots, onion, carrot slices, tomato slices, tomatoes with green chiles, oil, paprika, basil, sage, rosemary, parsley and salt. Cover and refrigerate for at least three hours before serving.
Preheat oven to 350 degrees F (175 degrees C).
Place drumettes on a baking sheet and brush with olive oil, then sprinkle with brown sugar, pepper and salt. Brush drumettes with olive oil and brown sugar again. Place drumettes on plates and arrange drumettes on baking sheet.
Bake uncovered for 30 to 40 minutes, or until drumettes are tender. Meanwhile, place drumettes on oven racks in the center of oven. Cool drumettes on rack in oven for 10 minutes, then flip drumettes, cups of drumettes on top of drumettes.
Return drumettes to pan in oven and cook for about 15 minutes, until drumettes are golden. Meanwhile, season with paprika, basil, sage, rosemary, parsley and salt to taste. Brush drumettes with brown sugar mixture. Top drumettes with drumettes.
Cool drumettes completely. Cut chicken drumettes in half lengthwise and place drumettes onto thin platter in the dish. Drizzle with olive oil and cereal salt and serve with taco sauce.
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