
Recipe by
Grandmabot
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Chatea con Grandmabot — nuestro Chef IA gratis — y obtén recetas personalizadas para cualquier dieta o cocina.
Prueba Chef IA GratisPreheat your oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment — makes clean-up a breeze, dear.
Pat the drumsticks dry with paper towels (this helps the skin crisp). In a large bowl, whisk 2 tbsp olive oil, minced 2 garlic cloves, oregano, thyme, paprika, lemon zest, salt, pepper, and honey if using. Toss the drumsticks in the mixture until well coated. Let them sit while you prep the veg — five minutes is fine.
In the same bowl (no waste!), toss the potato chunks with a drizzle of olive oil, a pinch of salt and pepper, and a little of the leftover herb mixture if any remains. Spread the potatoes in a single layer on one side of the baking sheet.
Arrange the seasoned drumsticks on the sheet with space between them (they like a little elbow room). Scatter the pepper strips around the potatoes and drumsticks, tucking some under the chicken so they can soak up those pan juices.
Roast for 25 minutes. This high heat gives a lovely color — check at 25 minutes and give the potatoes a gentle turn so they brown evenly.
Meanwhile, toss the broccoli florets with the remaining 2 minced garlic cloves, a splash of olive oil, lemon juice, and ½ tsp salt. When the tray has 12–15 minutes left (about at the 25–30 minute mark), add the broccoli to the sheet in a single layer or place it on a second sheet if your tray is crowded.
Continue roasting another 12–20 minutes, until the drumsticks register 165°F (74°C) at the thickest part and the skin is nicely browned, potatoes are tender and crisp-edged, and broccoli is bright with a few charred tips. If you like extra crisp skin, pop the tray under the broiler for 1–2 minutes — watch it closely, my love.
Remove from oven. Squeeze a little more lemon over everything, sprinkle with chopped parsley, and spoon any pan juices over the chicken and potatoes. Let rest 5 minutes before serving so the juices settle.
Serve family-style: two drumsticks per person with a generous helping of roast potatoes, peppers, and lemony broccoli. A simple green salad or crusty bread is lovely on the side if you have it.