Prep Time: 15 minutes
Cook Time: 45–50 minutes
Servings: 4
Calories: ~480 kcal per serving
Ingredients
8 chicken drumsticks (about 2½–3 lbs / 1.2–1.4 kg)
1½ tsp salt
1 tsp freshly ground black pepper
1 tsp smoked paprika
1 tsp dried oregano
3 tbsp olive oil
1 large onion, sliced
4 garlic cloves, minced
800 g (1¾ lbs) potatoes, cut into large chunks
1 red bell pepper, chopped
1 green bell pepper, chopped
¾ cup (180 ml) chicken broth
1 tbsp lemon juice
2 tbsp freshly chopped parsley
Instructions
Preheat the oven to 400°F (200°C). Lightly oil a large baking dish to prevent sticking.
Pat the drumsticks dry with paper towels. Season evenly with salt, pepper, smoked paprika, oregano, and 1 tablespoon of the olive oil.
In a mixing bowl, toss the potatoes, onion slices, garlic, and bell peppers with the remaining olive oil until well coated.
Spread the vegetables in the prepared baking dish and place the seasoned drumsticks on top.
Carefully pour the chicken broth and lemon juice around the vegetables, keeping the tops of the drumsticks exposed for better browning.
Roast uncovered for 45–50 minutes, until the chicken reaches an internal temperature of 175°F (80°C) and the potatoes are fork-tender with golden edges.
For extra crisp skin, switch to broil for the last 2–3 minutes.
Allow the chicken to rest for 5 minutes before serving. Sprinkle with fresh parsley and spoon some of the flavorful pan juices over the top.