Name: Last-minute Mediterranean Chicken Drumsticks and Rice Bake
Prep time: 10 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4-5 chicken drumsticks (defrosted); 7 small potatoes, cut into chunks; 1 cup of rice (white rice works well); 1 onion, diced; 4 small carrots, sliced; 1 cup chestnuts, chopped; 3 cups chicken broth or water; 1-2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon turmeric; 1/2 teaspoon ground cinnamon; 2-3 garlic cloves, minced; 1 lemon (zested and juiced); Fresh parsley or cilantro for garnish; Salt and pepper to taste; Olive oil or butter

Craving a rich, flavorful dinner but short on time? This last-minute Mediterranean Chicken Drumsticks and Rice Bake with Chestnuts is your go-to dish! It's quick to prepare, requires minimal effort, and is packed with incredible taste. Perfect for busy nights when you want a wholesome, satisfying meal without the fuss.

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It was the last day of summer break, and while I was working from home, the kids were buzzing with energy. My husband offered to take the older ones to the pool, leaving me at home with the baby and the task of whipping up a quick dinner before they returned. With just one pack of chicken drumsticks on hand, I knew I had to make them count.

I asked ChatGPT:

I have 1 pack of chicken thighs, about 4-5 thighs, frozen, and about 7 small potatoes. Is there anything at all I can make in 90 mins or less? I also have rice and carrots and onions but don't have to use. My kids are picky eaters

And it gave me a suggestion:

You can make a quick and simple Chicken and Potato Bake. Here's how: Ingredients: 4-5 chicken thighs (defrost in the microwave or using the quick thaw method under cold water) 7 small potatoes, sliced thinly Salt, pepper, garlic powder, paprika (or your preferred seasonings) Olive oil or butter Optional Add-ins: 1 onion, sliced 2 carrots, sliced thinly 1 cup of rice as a side (optional)

This wasn't exactly what I had in mind, so I refined my ask:

How about something with rice in the bake, like in a Dutch oven?

And it said:

You can make One-Pot Chicken, Rice, and Potatoes in a Dutch oven. This dish is flavorful, easy to prepare, and cooks in about 90 minutes. Here’s how: Ingredients: 4-5 chicken thighs (defrosted) 7 small potatoes, cut into chunks 1 cup of rice (white rice cooks faster) 1 onion, diced (optional) 2 carrots, sliced (optional) 3 cups chicken broth or water Salt, pepper, garlic powder, paprika, thyme (or your preferred seasonings) Olive oil or butter

This seemed a little bland to me, and I have recently developed a liking of Mediterranean food:

Can you add Mediterranean/middle eastern flavors? Also have chestnuts

And it updated the recipe:

You can transform the One-Pot Chicken, Rice, and Potatoes into a Mediterranean Chicken and Rice Bake with chestnuts for extra flavor and texture. Here’s how: Ingredients: 4-5 chicken thighs (defrosted) 7 small potatoes, cut into chunks 1 cup of rice (white rice works well) 1 onion, diced 2 carrots, sliced 1 cup chestnuts, chopped 3 cups chicken broth or water 1-2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon smoked paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cinnamon 2-3 garlic cloves, minced 1 lemon (zested and juiced) Fresh parsley or cilantro for garnish Salt and pepper to taste Olive oil or butter

I had to make some adjustments to the ingredients based on availability and personal taste:

I don't have ground coriander and also I put 4 small carrots

It was very accepting and understanding:

No problem! You can still make a delicious Mediterranean-inspired dish without the ground coriander. Here’s a slightly adjusted recipe: Mediterranean Chicken and Rice Bake with Chestnuts Ingredients: 4-5 chicken thighs (defrosted) 7 small potatoes, cut into chunks 1 cup of rice (white rice works well) 1 onion, diced 4 small carrots, sliced 1 cup chestnuts, chopped 3 cups chicken broth or water 1-2 teaspoons ground cumin 1 teaspoon smoked paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cinnamon 2-3 garlic cloves, minced 1 lemon (zested and juiced) Fresh parsley or cilantro for garnish Salt and pepper to taste Olive oil or butter

This was when I realized I made a mistake:

It's actually drumsticks not thighs

And here's the final outcome:

Servings: 4

Calories: 450 per serving

Prep Time: 10 minutes

Total Time: 60 minutes

Last-minute Mediterranean Chicken Drumsticks and Rice Bake

Ingredients:

4-5 chicken drumsticks (defrosted)
7 small potatoes, cut into chunks
1 cup of rice (white rice works well)
1 onion, diced
4 small carrots, sliced
1 cup chestnuts, chopped
3 cups chicken broth or water
1-2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
2-3 garlic cloves, minced
1 lemon (zested and juiced)
Fresh parsley or cilantro for garnish
Salt and pepper to taste
Olive oil or butter

Instructions:

Preheat Oven: Set your oven to 375°F (190°C).
Prepare Drumsticks: Pat the chicken drumsticks dry, then season with salt, pepper, cumin, paprika, turmeric, cinnamon, and garlic.
Brown the Drumsticks: Heat a bit of olive oil or butter in your Dutch oven over medium heat. Once hot, add the drumsticks and brown them for 4-5 minutes on each side. Remove the drumsticks and set aside.
Sauté Vegetables: In the same Dutch oven, add the diced onions and sliced carrots, and sauté for 2-3 minutes until they start to soften. Add the potato chunks and cook for another 2 minutes, stirring occasionally.
Add Rice and Chestnuts: Stir in the rice and chopped chestnuts, coating them with the oil and vegetables for about 1 minute.
Combine & Simmer: Pour in the chicken broth or water, add the lemon zest, and stir to combine everything. Bring the mixture to a simmer.
Add Drumsticks Back: Place the browned drumsticks on top of the rice and potato mixture, and drizzle the lemon juice over them.
Bake: Cover the Dutch oven with its lid and place it in the oven. Bake for about 45-50 minutes, or until the rice is cooked, the potatoes are tender, and the drumsticks are fully cooked (internal temperature should be 165°F or 74°C). For crispy skin, remove the lid for the last 10 minutes.
Garnish and Serve: Garnish with fresh parsley or cilantro. Serve the drumsticks on top of the flavorful rice and potatoes, with the chestnuts adding a nice crunch.