Chicken Drumsticks with Roasted Peppers
I’m going to let you in on a little secret: some of my favorite recipes aren’t really recipes at all. They’re just things I throw together because the expectations are low, the planning is minimal, and honestly, anyone can do it. It’s those moments when you grab whatever’s in the fridge, toss it on a sheet pan, drizzle with good olive oil, sprinkle some salt, and roast until it smells amazing. That’s when cooking is the most fun. No stress, no complicated instructions—just delicious, crispy goodness.
This brings me to today’s “non-recipe” recipe: Chicken Drumsticks and Roasted Peppers. Sure, you’ve probably roasted chicken and peppers before, but I promise this one has a little twist that’s going to make it your new go-to.
So, what’s the trick? We’re butterflying our drumsticks. I know it sounds fancy (and maybe even a bit intimidating), but trust me, it’s as easy as it gets. All you have to do is make a slit through the meat and skin on one side of your drumstick, down to the bone. That’s it. Place your drumstick bone-side down on your sheet pan, and let the magic happen in the oven.
Why bother with this step? Because by butterflying the drumsticks, you’re exposing all that glorious skin to the heat, letting it crisp up beautifully. No more soggy, sad drumstick skin. Instead, you get perfectly crispy, golden-brown skin every time. And honestly, I don’t think I can make drumsticks any other way now.
Oh, and the peppers. Let’s not forget about those. You can use whatever you have on hand—bell peppers, mini sweet peppers, maybe even a rogue jalapeño. The idea is to let them get all soft and charred, absorbing all the juices from the chicken as it roasts. It’s the kind of side dish that practically makes itself.
So, if you’re in the mood for a dinner that requires almost no thought but delivers big on flavor, this is the one. Grab your chicken, your peppers, and maybe a drink (because why not?), and let’s get roasting.
Please make this. You’re going to love it.
Chicken Drumsticks with Roasted Peppers
Ingredients
- 1-2 lbs chicken drumsticks, things, wings, etc.
- 2 tablespoons olive oil
- 2 cups Assorted peppers (shishitos, bell peppers, jalapeño)
- 1 tablespoon salt diamond crystal kosher
- 1 teaspoon black pepper
- 1 lemon juice
- 2 cloves garlic grated
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons Dijon mustard
Instructions
- Preheat oven to 400 degrees
- Using a sharp knife take 1 drumstick and slice down over the bone (through the meaty part) on one side. Spread it open so the bone is exposed on one side. Open the “flaps” and spread it flat. Do this will all drumsticks – you’ll get the hang of it fast!
- Place chicken and Coat with olive oil and seasoning, lemon juice, garlic, and Dijon, toss so everything is coated. Add your peppers and add a bit more olive oil and salt.
- Bake for about 30 minutes until chicken is cooked through and peppers are charred. Enjoy!
