Oven-Roasted Chicken Drumsticks with Potatoes and Peppers

Name: Oven-Roasted Chicken Drumsticks with Potatoes and Peppers
Total time: 40 min
Yield: 4 servings
Cuisine: International
Ingredients: 8 chicken drumsticks; 2 tablespoons olive oil; 1 tablespoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes (optional); Salt and black pepper, to taste; 3 medium potatoes, peeled and cut into 1-inch (2.5 cm) chunks; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 large onion, thinly sliced; 3 garlic cloves, finely chopped; 2 tablespoons chopped fresh parsley; 1/2 cup (120 ml) chicken broth; 2 tablespoons tomato paste; Juice of 1 lemon

Wassafatouma

Recipe Contributor

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40 mins

4 Servings

This is a simple one-pan dinner: spiced chicken drumsticks roast on a bed of potatoes, peppers and onion, while a little broth, tomato paste and lemon juice turns the pan juices into a light sauce. The skin crisps on top and the vegetables soak up all the flavor underneath. It is an easy family meal for any weeknight.

Oven-Roasted Chicken Drumsticks with Potatoes and Peppers

Preparation Steps

1Step 1

Heat the oven to 400°F (200°C). Pat the drumsticks dry with paper towels.

2Step 2

In a large bowl, toss the drumsticks with the olive oil, paprika, garlic powder, onion powder, oregano, red pepper flakes, salt and pepper until evenly coated.

3Step 3

Spread the potatoes, bell peppers, onion and garlic in a large roasting pan or baking dish and season with a little salt and pepper.

4Step 4

Whisk the chicken broth, tomato paste and lemon juice together and pour it over the vegetables, tossing to coat.

5Step 5

Arrange the drumsticks on top of the vegetables in a single layer.

6Step 6

Roast for 40 to 50 minutes, stirring the vegetables once halfway, until the skin is browned, the potatoes are tender and the chicken reads 165°F (74°C) near the bone.

7Step 7

Rest for 5 minutes, then scatter with parsley and serve with the pan juices spooned over.

Tips & Variations

Cut the potatoes into even, fairly small pieces so they finish cooking at the same time as the chicken.
Bone-in chicken thighs work just as well; sweet potatoes or zucchini can replace some of the potatoes.
Refrigerate leftovers for up to 3 days and reheat in the oven until steaming hot.

Oven-Roasted Chicken Drumsticks with Potatoes and Peppers

Preparation Steps

Tips & Variations

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