why make this recipe
Loaded Baked Chicken Drumsticks with Herbed Potatoes & Peppers is a delicious and easy meal that everyone will love. It is perfect for busy weeknights or cozy family dinners. The combination of juicy chicken, flavorful potatoes, and colorful peppers makes this dish not only tasty but also visually appealing. Plus, it is made in one pan, which means less cleanup for you!
how to make Loaded Baked Chicken Drumsticks with Herbed Potatoes & Peppers
Ingredients :
- 6–8 chicken drumsticks
- 1 1/2 lbs baby or Yukon gold potatoes, quartered
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 tbsp olive oil
- 1/2 cup chicken broth
- 1 tbsp balsamic vinegar (optional, for depth)
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- Salt & black pepper to taste
- 3 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
Directions :
- Preheat oven to 400°F (200°C). Lightly grease a deep roasting pan.
- In a large bowl, toss potatoes, bell peppers, and onion with 2 tbsp olive oil, half the herbs and spices, garlic, salt, and pepper. Spread evenly in the pan.
- Rub drumsticks with remaining oil and seasoning blend. Nestle them over the veggies.
- Pour chicken broth and balsamic vinegar around the base of the pan.
- Cover with foil and bake for 30 minutes. Remove foil, baste chicken, and bake uncovered for another 25–30 minutes, until chicken is golden and cooked through.
- Garnish with chopped parsley and serve with a ladle of the flavorful pan juices.
how to serve Loaded Baked Chicken Drumsticks with Herbed Potatoes & Peppers
You can serve this dish right from the roasting pan. Simply scoop some of the potatoes and peppers onto a plate, add a drumstick, and drizzle with the pan juices. This easy serving method allows everyone to enjoy the wonderful flavors together.
how to store Loaded Baked Chicken Drumsticks with Herbed Potatoes & Peppers
If you have leftovers, let the dish cool completely before storing. Place the chicken and vegetables in an airtight container and store in the refrigerator for up to 3 days. For longer storage, you can freeze the dish for up to 2 months. Just thaw in the fridge before reheating.
tips to make Loaded Baked Chicken Drumsticks with Herbed Potatoes & Peppers
- For extra crispy chicken, you can broil the drumsticks for a few minutes after removing the foil.
- Feel free to add more vegetables, like carrots or zucchini, to the mix.
- If you want a bit of spice, add some red pepper flakes to the seasoning blend.
variation
You can easily customize this recipe by using different cuts of chicken, such as thighs or drumettes. Additionally, if you want to make it more colorful, try adding different types of bell peppers or even cherry tomatoes.
FAQs
1. Can I use frozen chicken drumsticks?
Yes, you can use frozen chicken drumsticks. Just make sure to extend the cooking time to ensure they are fully cooked.
2. How can I tell if the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F (75°C) or when the juices run clear.
3. Can I prepare this dish in advance?
Yes, you can prepare the vegetables and season the chicken the night before. Just store everything in the fridge and bake it the next day.
Loaded Baked Chicken Drumsticks with Herbed Potatoes & Peppers
Ingredients
Main Ingredients
- 6–8 pieces chicken drumsticks
- 1.5 lbs baby or Yukon gold potatoes, quartered
- 1 piece red bell pepper, sliced
- 1 piece green bell pepper, sliced
- 1 medium onion, sliced
- 3 tbsp olive oil Divided use
- 1/2 cup chicken broth
- 1 tbsp balsamic vinegar (optional) For added depth
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- to taste Salt & black pepper
- 3 cloves garlic, minced
- to garnish Fresh parsley, chopped
Instructions
Preparation
- Preheat oven to 400°F (200°C). Lightly grease a deep roasting pan.
- In a large bowl, toss potatoes, bell peppers, and onion with 2 tbsp olive oil, half the herbs and spices, garlic, salt, and pepper. Spread evenly in the pan.
- Rub drumsticks with remaining oil and seasoning blend. Nestle them over the veggies.
- Pour chicken broth and balsamic vinegar around the base of the pan.
Cooking
- Cover with foil and bake for 30 minutes.
- Remove foil, baste chicken, and bake uncovered for another 25–30 minutes, until chicken is golden and cooked through.
Garnishing and Serving
- Garnish with chopped parsley and serve with a ladle of the flavorful pan juices.