Roasted Drumsticks With Orzo, Tomatoes And Leeks

• 1/3 cup vegetable or olive oil
• 1 tbsp rosemary, finely chopped
• 4 cloves garlic, crushed
• 12 None small chicken drumsticks, skin removed, scored
• 8 None plum tomatoes, quartered lengthwise
• 1 None leek, pale section only, thinly sliced
• 2 None small chicken bouillion cubes
• 3/4 cup orzo
• 2 sprigs small basil leaves
• None None mixed salad, to serve

1. Preheat oven to 400u0b0F. Grease a heavy-based 12 x 8 inch ovenproof dish.
2. Combine half the oil, rosemary and garlic in a bowl. Season with salt and pepper. Rub oil mixture evenly over chicken. Transfer chicken to prepared dish.
3. Add the tomatoes and leeks to the dish. Drizzle with remaining oil. Season with salt and pepper. Cover with foil. Bake for 40 minutes or until chicken is cooked. Remove foil.
4. Dissolve crumbled bouillon cubes in 2 cups of boiling water. Combine with orzo. Pour orzo mixture into base of dish with chicken. Stir to coat in dish juices.
5. Bake for 12 minutes or until orzo and chicken are cooked. Sprinkle with basil. Serve with salad.

vegetable, rosemary, garlic, chicken, tomatoes, section only, chicken, orzo, basil, mixed salad

Taken from recipes-plus.com/api/v2.0/recipes/21368 (may not work)