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This is a simple but super tasty dinner. The combination of crispy-skinned drumsticks, fluffy potatoes, and sweet, caramelized capsicum is a match made in heaven. This easy-to-make, oven-baked recipe is perfect for a weeknight dinner or a weekend gathering, filling your kitchen with the mouthwatering aromas of roasted goodness.

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You can either mix the mixture together before marinating the meat, I put the mixture on top of the meat while in the trays just for ease. I turned the meat and potatoes a few times before putting in to the oven.

Chicken Drumsticks with Potatoes and Capsicums

Recipe by Clare

Tender chicken, crispy potatoes, and sweet capsicums seasoned and roasted for a harmonious blend of flavors.

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Main Course

Cuisine Mediterranean

Servings 2 servings

Equipment

oven

Ingredients

4 chicken drumsticks bone-in, skin-on for extra flavor
2 large potatoes
1/2 red capsicum
1/2 orange capsicum
1 tsp paprika
1 tsp dried thyme
2 tbsp olive oil
salt to taste

Optional

1 tsp garlic powder
pepper to taste

Instructions

Preheat the oven to 400°F (200°C). Ensuring the oven is hot from the start helps to achieve that crispy skin on the chicken.
Place the chicken drumsticks in the tray, peel and chop the potatoes into bite-sized pieces, and slice the capsicums. (Cutting the ingredients uniformly ensures even cooking.) I used 2 glass dishes but your can use 1 large one.
Pour the olive oil, paprika, thyme and salt on to the ingredients in the tray.
Place the tray in the preheated oven and roast for about 40-45 minutes or until the chicken is cooked through and the vegetables are tender. (Check first 10 minutes and halfway through cooking and toss the vegetables and turn the chicken for even browning and to reduce them sticking.) I cooked for about 1 hour due to using glass dishes, a metal tray will cook quicker.
Let the dish rest for a few minutes before serving to allow the juices to redistribute. Serve hot and enjoy!
Garnish with fresh herbs like parsley for a pop of color and freshness. This dish would go really well with gravy or bread sauce. I chose a dark rich gravy which went really well with it.

Video

Notes

For a crispy skin on the chicken drumsticks, pat them dry with paper towels before seasoning. (I didn’t do this but it can help)
Feel free to add your favorite herbs and spices to the chicken and vegetable mix for extra flavor.
Ensure the chicken drumsticks are spaced well on the baking tray for optimal browning.
You can use a different meat like chicken thighs with bone and skin and adjust cooking time accordingly.
To speed up cooking time, you can cut the potatoes and capsicums into smaller pieces.
If you prefer a spicier dish, sprinkle some chili flakes over the chicken before roasting.
Remember to toss the vegetables halfway through cooking to ensure even roasting.
You can use sweet potatoes or any root vegetables as substitutes for regular potatoes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.