One-Pan Herb Baked Chicken Drumsticks with Potatoes & Peppers
Ingredients
8 chicken drumsticks, skin-on
500 g (1 lb) potatoes, peeled and cut into chunks
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large onion, chopped
3 garlic cloves, minced
2 tsp dried Italian herbs (or mix of oregano, thyme, basil)
½ tsp chili flakes (optional)
Salt and pepper to taste
1 tsp smoked paprika
Juice of ½ lemon
3 tbsp olive oil
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 200°C (392°F). Lightly oil a large baking dish.
Season the chicken: In a large bowl, mix olive oil, garlic, lemon juice, Italian herbs, paprika, salt, pepper, and chili flakes. Toss the drumsticks to coat thoroughly.
Assemble the tray: Add potatoes, peppers, and onions to the baking dish. Drizzle with a bit of olive oil and season lightly with salt and herbs.
Add chicken: Place the seasoned drumsticks evenly over the vegetables.
Bake uncovered for 45–50 minutes, turning chicken halfway through, until golden brown and cooked through (internal temp 75°C/165°F).
Serve: Garnish with chopped parsley and serve hot straight from the pan.
Notes & Variations
For crispier skin, broil for 3–5 minutes at the end.
Swap drumsticks for bone-in thighs or boneless chicken breasts (adjust timing).
Add carrots, zucchini, or mushrooms for extra veg.