🍗 Ultimate Golden Herb-Roasted Chicken Drumsticks with Potatoes & Peppers 🥔🌶️
Cooking time: 55 minutes
Servings: 6
Calories: approximately 525 kcal per serving
🛒 Ingredients
🍗 10 chicken drumsticks, about 1.4–1.6 kg / 3–3½ lb
🥔 1 kg / 2.2 lb baby or waxy potatoes, cut into large chunks
🫒 4 tbsp olive oil, divided
🧄 5 garlic cloves, finely minced
🌶️ 2 tsp sweet paprika
🌿 2 tsp dried oregano
🌿 1½ tsp dried thyme
🟡 1 tsp ground turmeric
⚫ 1 tsp freshly ground black pepper
🧂 1¾ tsp fine salt
🌶️ ½ tsp chili flakes, optional
🍯 1 tbsp honey
🍋 2 tbsp fresh lemon juice
🫑 1 large red bell pepper, cut into chunky squares
🫑 1 large green bell pepper, cut into chunky squares
🌿 1 tbsp chopped parsley, for finishing
👩🍳 Instructions
Heat the oven. Preheat to 220°C / 425°F conventional or 200°C fan. Lightly oil a large roasting pan or deep sheet pan so the chicken and vegetables can sit mostly in one layer.
Give the potatoes a head start. Toss the potato chunks with 1 tbsp olive oil and a small pinch of the measured salt. Roast for 15 minutes, until the edges are just beginning to soften and color.
Make the glossy herb seasoning. Mix the remaining 3 tbsp olive oil with garlic, paprika, oregano, thyme, turmeric, black pepper, remaining salt, chili flakes, honey, and lemon juice.
Coat the chicken. Pat the drumsticks dry, then rub them thoroughly with about two-thirds of the seasoning mixture. Dry skin and good spacing encourage the deep golden browning visible in the photo.
Build the roast. Remove the pan from the oven, turn the potatoes, and nestle the seasoned drumsticks among them. Roast for 25 minutes.
Add the peppers. Toss the red and green pepper chunks with the remaining seasoning mixture, scatter them through the pan, and turn any pale-looking potatoes. Roast for another 15–20 minutes.
Check for doneness. The chicken should be richly golden, the potatoes easily pierced with a knife, and the peppers tender with lightly charred edges
