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Chicken Drumsticks with Roasted Peppers

This "non-recipe" recipe for Butterflied Chicken Drumsticks with Roasted Peppers is all about simplicity and maximum flavor. By butterflying the drumsticks, you achieve perfectly crispy skin, while the roasted peppers soak up all the delicious juices—making it an effortless yet satisfying dinner.

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!