Bacon-Wrapped Chicken Drumsticks on Vegetables

Peel the carrot and cut into sticks. Peel the onions and cut into thick wedges. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into thin strips. Peel and slice the garlic.

Preheat the oven to 180°C (approximately 350°F) convection.

Season the chicken drumsticks with salt, pepper and chili powder. Place the bacon on a countertop and generously brush the side facing upward with tomato pesto. Place a drumstick on top and roll the bacon around it. Tie tightly with kitchen string. Brush 3 tablespoons of oil into a baking dish large enough to hold all the chicken legs and vegetables. Spread the vegetables into the pan, scatter the garlic slices and rosemary over. Season with salt and pepper. Pour 250 ml (approximately 1 cup) of stock over the vegetables sprinkle with 2-3 tablespoons of oil, then place the drumsticks on the vegetables. Roast until the chicken is cooked through and the bacon is lightly crisped, about 40 minutes, adding more stock if the pan is getting too dry.