Heat oil in a large frypan and brown the chicken drumsticks for 8-10 minutes, turning occasionally. Remove from pan and place in a large ovenproof dish.
Add onion, potato, carrot, zucchini and garlic to pan and cook for 5-10 minutes, stirring occasionally.
Combine stock, flour, Leggo’s Tomato Paste and herbs in a jug and pour over vegetables in the pan. Stir continuously and bring to the boil, allowing it to thicken slightly.
Pour mixture over chicken, cover and cook in a preheated oven at 180°C for 1 hour or until chicken is cooked through. Serve with cooked rice and garnish with basil leaves.