Chicken drumsticks and roast potatoes

Roast chicken and potatoes taste fantastic with this rich tomato gravy.

Ingredients (serves 6)
12 chicken drumsticks
4 large potatoes, peeled, cut into quarters
1/2 cup vegetable or chicken stock
1 tablespoon tomato paste
3 teaspoons dried rosemary
1 teaspoon ground paprika
1/2 teaspoon sea salt flakes
1/2 teaspoon ground black pepper
3 garlic cloves, crushed
1/4 cup olive oil
steamed vegetables, to serve

Method
Preheat oven to 220°C. Place drumsticks and potatoes in a single layer in a large roasting pan. Combine stock and tomato paste in a small saucepan over a mediumlow heat. Cook, stirring, for 2 minutes or until combined. Set aside to cool slightly.
Combine rosemary, paprika, salt and pepper in a bowl. Sprinkle over chicken and potatoes. Sprinkle garlic over chicken and potatoes. Pour stock mixture into base of roasting pan (do not pour over chicken). Drizzle oil over chicken and potatoes. Bake for 1 hour to 1 hour 15 minutes or until golden and cooked through. Serve with steamed vegetables.

or as taken from the NOM NOM FEASTBOOK
Just a roast chicken with roast potato, sweet potato, whole garlic, pumpkin and steamed carrot and silver beet. The gravy is just a pan gravy. I stuffed the cavity with half a lemon, lemon thyme, whole garlic and rosemary, rubbed olive oil, garlic, lemon thyme, rosemary, soy sauce, and black pepper and roasted it on 160°C for about 2 hours (last 30 min covered)