Chicken drumsticks "Parmesan"

Ingredients:

• 8 chicken drumsticks (about 1 kg) with skin, at room temperature
• 1.5 tbsp. Italian breadcrumbs
• 5 tbsp. l. rapeseed oil (canola)
• 1.5 cups store-bought marinara sauce, heated, additionally for serving
• 1/3 cup grated Parmesan (about 30 g)
• 170 g semi-skimmed mozzarella, sliced ​​0.3 cm thick.

Preparation:

1. Place a rack on the lowest shelf of the oven and preheat the oven to 230°C.
2. In a large zip-lock bag, combine the breadcrumbs, vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Place the chicken drumsticks in a large bowl and stir in 1 tablespoon water. Place the drumsticks in the bag with the breadcrumbs and toss well to coat, pressing the breadcrumbs firmly into the chicken. Arrange the drumsticks in a circle on a 9-inch pie plate, tips facing out (they can rest on the edge of the plate). Bake until the breadcrumbs are deep golden brown and the internal temperature of the chicken reaches 165°F (74°C) (a thermometer should not touch the bone), 30 to 35 minutes.
3. Spread the sauce evenly over the chicken drumsticks. Sprinkle with Parmesan cheese and place a slice of mozzarella on each drumstick. Return the drumsticks to the oven and bake until the cheese is melted and bubbly, about 10 minutes. Serve.