Chicken Drumstick Parmigiana


  • 2 tbs flat-leaf parsley, chopped
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 400g can chopped tomatoes
  • 3/4 cup parmesan, finely grated
  • 60g baby spinach leaves (to serve)
  • 400g passata sauce
  • 1 cup grated mozzarella
  • 1 tbs olive oil
  • 1 cup panko breadcrumbs
  • 2 garlic cloves, crushed
  • 1/2 sourdough baguette, chargrilled (to serve)
  • 8 chicken drumsticks
View Method Chicken Drumstick Parmigiana


  1. Preheat oven to 200°C. Line a roasting pan with baking paper. Combine breadcrumbs, 1/2 cup of the parmesan and parsley in a bowl. Season with pepper.
  2. Place drumsticks into pan and drizzle with oil. Press half of the crumb mixture over drumsticks. Bake for 25 minutes.
  3. Meanwhile, combine passata sauce, tomatoes, garlic, herbs and 1/3 cup water in a saucepan. Bring to the boil, reduce heat to low and simmer for 15 minutes until thickened.
  4. Pour sauce over chicken and scatter with remaining crumb mixture. Combine mozzarella and reserved parmesan and scatter over the top. Bake for a further 20 minutes or until golden and bubbling.
  5. Add some spinach leaves and serve with chargrilled baguette.
View Ingredients Chicken Drumstick Parmigiana
View Method Chicken Drumstick Parmigiana
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