Ingredients
- 6–8 chicken drumsticks (skin-on for best flavor)
- 4 medium potatoes, cut into wedges
- 2 bell peppers (red & yellow), sliced
- 1 medium onion, sliced
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp chili flakes (optional)
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking tray or pan with parchment paper or lightly oil it.
- Prepare the chicken: Pat the drumsticks dry with paper towels. In a large bowl, toss them with 1½ tbsp olive oil, paprika, salt, and pepper. Set aside.
- Prepare the veggies: In another bowl, combine potatoes, peppers, onion, garlic, remaining olive oil, oregano, thyme, chili flakes, salt, and pepper. Toss until everything is evenly coated.
- Assemble: Spread the potato mixture evenly on the baking pan. Place the drumsticks on top, nestling them between the veggies.
- Bake: Place in the oven and bake for 35–45 minutes, turning the drumsticks halfway through, until the chicken is golden brown and cooked through (internal temp 165°F/74°C) and the potatoes are tender.
- Garnish & serve: Sprinkle fresh parsley over the top and serve hot straight from the pan.
Would you like me to add a quick homemade marinade for the drumsticks (makes them extra juicy)?