One‑Pan Mediterranean Chicken Drumsticks with Roasted Potatoes, Bell Peppers & Onions
Easy sheet‑pan meal of well‑spiced chicken drumsticks roasted alongside potatoes, bell peppers and onions for a colorful, satisfying prep.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 1 serving
Ingredients
- 30 g Bell Pepper
- 227 g Chicken drumstick
- 1.25 g Dried Oregano
- 1.5 g Garlic
- 15.75 g Lemon juice
- 13.5 g Olive oil
- 75 g Onion
- 0 g Paprika
- 75 g Potato
- 0 g Salt
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment or foil.
- In a bowl, whisk olive oil, lemon juice, minced garlic, oregano, paprika, salt and pepper.
- Add drumsticks to bowl and toss thoroughly to coat.
- Cut potatoes into 1‑inch pieces, bell pepper into strips, and onion into wedges.
- Place vegetables on the baking sheet, drizzle with a bit of the remaining marinade, and toss.
- Arrange drumsticks on top of vegetables in a single layer.
- Roast for about 40–45 minutes, turning veggies once halfway, until chicken is cooked through (165°F internal) and vegetables are tender.
- Let rest 5 minutes before serving.