Step 1

Preheat oven to 200°C. Line a roasting pan with baking paper. Combine breadcrumbs, 1/2 cup of the parmesan and parsley in a bowl. Season with pepper.

Step 2

Place drumsticks into pan and drizzle with oil. Press half of the crumb mixture over drumsticks. Bake for 25 minutes.

Step 3

Meanwhile, combine passata sauce, tomatoes, garlic, herbs and 1/3 cup water in a saucepan. Bring to the boil, reduce heat to low and simmer for 15 minutes until thickened.

Step 4

Pour sauce over chicken and scatter with remaining crumb mixture. Combine mozzarella and reserved parmesan and scatter over the top. Bake for a further 20 minutes or until golden and bubbling.

Step 5

Add some spinach leaves and serve with chargrilled baguette.