🍗 Loaded Baked Chicken Drumsticks with Herbed Potatoes & Peppers

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Quick Description:
This easy one-pan meal features juicy, seasoned chicken drumsticks roasted with golden potatoes, sweet bell peppers, and aromatic herbs. It’s weeknight comfort food that’s satisfying, colorful, and made to impress with minimal effort.

  • Prep Time: 15 minutes

  • Cook Time: 45–50 minutes

  • Total Time: ~1 hour

  • Servings: 4–5

  • Calories per Serving: ~600 kcal

  • Dietary Badges: Gluten-Free, High-Protein, One-Pan Dinner

✅ Ingredients

  • 8–10 chicken drumsticks

  • 1½ lbs baby or Yukon gold potatoes, halved

  • 2 bell peppers (any color), sliced

  • 1 large red onion, sliced

  • 3 tablespoons olive oil

  • 1 tablespoon smoked paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried oregano or thyme

  • Salt & pepper, to taste

  • Optional: lemon wedges, fresh parsley for garnish

🔄 Instructions

  1. Preheat Oven:
    Heat oven to 400°F (200°C). Line a large baking sheet with parchment or foil.

  2. Prep the Drumsticks:
    Pat chicken dry with paper towels. Season with salt, pepper, paprika, garlic and onion powders, and dried herbs.

  3. Toss the Veggies:
    In a bowl, toss potatoes, peppers, and onion with olive oil and remaining seasoning. Arrange on the baking sheet.

  4. Add Chicken & Bake:
    Nestle the drumsticks into the veggie mix on the sheet. Bake for 45–50 minutes, turning once halfway through, until chicken is crispy and veggies are tender.

  5. Garnish & Serve:
    Rest 5 minutes. Squeeze lemon over top and sprinkle with chopped parsley if desired.

Introduction

This is the kind of meal that feels like Sunday dinner but is easy enough for a Tuesday night. The drumsticks stay juicy thanks to the skin, and the veggies roast into a medley of soft, sweet, and savory. I make this at least twice a month, especially when my fridge needs a clean-out—any root veggie or bell pepper color works here!

Plus, cleanup is a breeze with one sheet pan. 👏

🥄 Kristy’s Step-by-Step Cooking Guide

1. Dry That Chicken

Drying the drumsticks helps the skin crisp up beautifully—don’t skip it!

2. Season Generously

This spice blend is smoky, savory, and warming. Feel free to add chili flakes for heat or rosemary for more earthiness.

3. Roasting Strategy

Don’t overcrowd the pan—everything needs space to roast, not steam. Flip everything halfway through for even browning.

💡 Kristy’s Tip: If the chicken skin needs more crisping, broil on high for the last 2–3 minutes.

Ingredient Deep Dive & Customizations

Ingredient Why It Works Swaps or Tips
Chicken drumsticks Juicy & budget-friendly Bone-in thighs or skinless drumsticks
Potatoes Add heartiness & crisp Sweet potatoes or carrots
Bell peppers Bright & sweet Zucchini, mushrooms, or green beans
Paprika & Herbs Flavorful rub Cajun seasoning, Italian blend, or lemon zest

W-W Friendly Tip: Use skinless drumsticks and olive oil spray to reduce points.

Flavor Twists & Serving Suggestions

Variations:

  • Spicy BBQ Style: Mix BBQ sauce into the olive oil for a smoky glaze.

  • Mediterranean: Add olives and feta during the last 10 minutes of baking.

  • Asian Fusion: Use a soy-ginger marinade for the drumsticks and swap potatoes for cubed sweet potatoes.

Pair With:

  • Simple arugula salad

  • Cucumber yogurt dip

  • Steamed green beans or asparagus

Drink Pairing: A citrusy IPA or chilled white wine like Sauvignon Blanc.

Storage & Make-Ahead Tips

  • Fridge: Store leftovers in airtight containers for up to 4 days.

  • Reheat: Bake at 350°F or microwave gently.

  • Meal Prep: Marinate the drumsticks and chop veggies a day ahead for a quick assembly meal.

Nutrition (Per Serving – Approx.)

  • Calories: 600

  • Protein: 36g

  • Carbs: 38g

  • Fat: 33g (Saturated: 7g)

  • Fiber: 5g

  • Sugar: 5g

  • W-W Points: 8–10 (depends on skin and oil amount)

FAQs

Q: Can I use boneless chicken?
A: Yes! Reduce baking time to 25–30 minutes and keep an eye on internal temp (165°F).

Q: Can I make this in an air fryer?
A: Absolutely—cook in batches at 380°F for 18–22 minutes, flipping halfway.

Q: What’s the best way to meal prep this?
A: Portion cooked chicken and veggies into containers with lemon wedges and reheat as needed!

Kristy’s Note

This dish was born out of a busy back-to-school night when I tossed everything on a tray and crossed my fingers. Turns out, it became an instant family favorite. It’s cozy, nourishing, and oh-so-forgiving—basically, dinner hero material.

More Sheet Pan & Chicken Favorites

  • W-W Lemon Herb Chicken & Broccoli Sheet Pan

  • Sticky Honey Garlic Thighs with Roasted Veggies

  • One-Pan Cajun Chicken & Cauliflower

  • Crispy Balsamic Glazed Drumsticks

Call to Action

Did you make this Loaded Baked Chicken Drumstick dinner? I want to hear about it! Drop a comment below, rate the recipe, or tag me on Instagram @KristyCooksW-W. Let’s keep dinner simple, delicious, and full of color! 💛🍗🥔🌶️

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