EASY DRUMETTES WITH 2 INGREDIENTS

In a bowl, mix the mayonnaise and the dry onion soup mix until a homogeneous paste forms.

Season the chicken drumettes with salt and black pepper (to taste).

Add the mayonnaise and dry onion mixture to the chicken, ensuring all pieces are well coated.

Transfer the seasoned drumettes to a baking sheet lined with aluminum foil and bake in a preheated oven at 450°F (230°C) for 30 minutes.

While the chicken bakes, chop the tomato, the small/pearl onion, and the zucchini.

Prepare another baking sheet lined with aluminum foil, lightly grease with a little oil and salt, and arrange the vegetables.

Season the vegetables with olive oil, salt, and black pepper to taste and bake alongside the chicken until lightly browned.

For the topping (farofa), chop half an onion and sauté it in two tablespoons of butter in a skillet until lightly golden.

Add the cassava flour to the sautéed mixture and stir over medium heat, slowly toasting until the topping is crunchy and dry.

Finish the topping by seasoning with salt and white pepper.

Serve the baked drumettes with the vegetables and crunchy cassava flour topping.