why make this recipe
This one-pan meal saves time and makes a warm, full dinner with little fuss. You get crispy chicken skin, soft potatoes, and sweet peppers all from one tray. It cleans up fast and works well for weeknights or a simple weekend meal. For a simple sweet side, try this baked apples with feta, honey and cranberries.
how to make One-Pan Baked Chicken Drumsticks with Potatoes & Peppers
Ingredients :
- 8 chicken drumsticks, skin-on
- 600g potatoes, peeled and cubed
- 1 red bell pepper, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 tbsp olive oil
- Juice of 1/2 lemon
- 1 tsp dried oregano
- 1 tsp paprika (smoked or sweet)
- 1/2 tsp dried thyme
- 1/2 tsp chili flakes (optional)
- Salt & freshly cracked black pepper
- 1/2 cup (120 ml) chicken broth or water
Directions :
Preheat oven to 400°F (200°C) and lightly oil a large baking dish or roasting tray. In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, thyme, chili flakes (if using), salt, and pepper. Coat drumsticks thoroughly. Add potatoes, bell pepper, and onion to the baking dish. Pour in the chicken broth and toss with a bit of the leftover marinade. Nestle the drumsticks on top of the vegetables and pour any remaining marinade over them. Bake uncovered for 50–55 minutes, turning the drumsticks once halfway, until chicken is browned and cooked through (internal temp 74°C / 165°F) and potatoes are tender. For crispier skin, broil for the last 3–5 minutes. Serve hot directly from the dish, spooning juices over the chicken and potatoes.
If you want another vegetable side, you can pair this with balsamic roasted mushrooms with herby kale mashed potatoes.
introduction
This recipe makes a simple, tasty tray bake. It uses everyday ingredients and gives big flavor. The lemon, garlic, and herbs lift the chicken. The potatoes soak up the juices. You can change spices to suit your taste.
how to serve One-Pan Baked Chicken Drumsticks with Potatoes & Peppers
Serve hot from the pan. Spoon the pan juices over the chicken and potatoes. Add a simple green salad or steamed greens. Warm bread or rice also works to soak up the juices.
how to store One-Pan Baked Chicken Drumsticks with Potatoes & Peppers
Cool to room temperature for no more than two hours. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until hot, or microwave in short bursts. To freeze, place in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
tips to make One-Pan Baked Chicken Drumsticks with Potatoes & Peppers
- Pat chicken dry for crispier skin.
- Cut potatoes evenly so they cook at the same rate.
- Turn drumsticks once halfway to brown both sides.
- Use a meat thermometer to check for 74°C (165°F).
- For extra flavor, marinate chicken for 30 minutes to a few hours.
- If you want a richer sauce, add a splash more chicken broth near the end.
Try a different bake like this cheesy baked tortellini casserole for another family meal idea.
variation (if any)
- Make it spicy: add more chili flakes or a dash of hot sauce.
- Make it herby: add fresh rosemary or parsley at the end.
- Make it Greek-style: add olives and a little feta before serving.
- Swap drumsticks for bone-in thighs or skin-on chicken breasts (adjust cook time).
FAQs
Q: Can I use frozen drumsticks?
A: Yes, but thaw them first. Cooking from frozen can make the outside overcook before the inside is done.
Q: Can I use sweet potatoes?
A: Yes. Cut them into similar-size pieces and check for doneness. They may cook a little faster.
Q: Do I need to peel the potatoes?
A: No. You can leave the skin on if you like. Wash well and cut into even pieces.
Q: Can I make this in a cast-iron skillet?
A: Yes. A cast-iron skillet works well and helps brown the chicken.
Q: How can I get extra crisp skin?
A: Broil for the last 3–5 minutes and make sure the skin is dry before roasting.
Conclusion
For a similar sheet-pan idea and more flavor notes, see this Greek Chicken Drumsticks & Potatoes Sheet Pan Dinner.
One-Pan Baked Chicken Drumsticks with Potatoes & Peppers
Ingredients
Method
- Preheat oven to 400°F (200°C) and lightly oil a large baking dish or roasting tray.
- In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, thyme, chili flakes (if using), salt, and pepper.
- Coat drumsticks thoroughly with the marinade.
- Add potatoes, bell pepper, and onion to the baking dish. Pour in the chicken broth and toss with a bit of the leftover marinade.
- Nestle the drumsticks on top of the vegetables and pour any remaining marinade over them.
- Bake uncovered for 50–55 minutes, turning the drumsticks once halfway, until the chicken is browned and cooked through (internal temp 74°C / 165°F) and potatoes are tender.
- For crispier skin, broil for the last 3–5 minutes.
- Serve hot directly from the dish, spooning juices over the chicken and potatoes.