Preheat the oven to 210°C. Find an ovenproof dish which will fit all your chicken drumsticks in a single layer.
Rub each chicken drumstick in the minced garlic and oil. Place in the ovenproof dish. Roast for 20 minutes until skin is just starting to gain a touch of gold.
Add the Spanish onion and capsicum to the dish. Bake for another 15 to 20 minutes until just starting to soften.
Mix the passata with the sun-dried tomato stir-through paste. Pour it over the chicken and vegetables. Season with salt and pepper, bake for a further 15 minutes or until it’s reached boiling point and bubbling.
Remove from the oven and add capers and fresh basil leaves.
