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Chef Ava

One-Pan Herb Baked Chicken with Potatoes and Peppers

This one-pan herb baked chicken is a hearty, comforting meal made with juicy drumsticks, roasted potatoes, and colorful peppers. Everything cooks together in one dish for an easy, flavorful dinner with minimal cleanup.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 8 chicken drumsticks, skin-on
  • 1 lb potatoes, peeled and cut into chunks
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 tbsp olive oil
  • 2 tsp dried Italian herbs
  • 1 tsp smoked paprika
  • 1/2 tsp chili flakes (optional)
  • 1/2 lemon, juiced
  • salt and black pepper to taste
  • fresh parsley, chopped for garnish

Equipment

  • baking dish
  • mixing bowl
  • knife
  • cutting board
  • oven

Method
 

  1. Preheat oven to 400°F and lightly grease a large baking dish.
  2. Mix olive oil, garlic, lemon juice, Italian herbs, smoked paprika, salt, pepper, and chili flakes. Toss chicken drumsticks to coat well.
  3. Place potatoes, bell peppers, and onion in the baking dish. Drizzle with oil and season lightly.
  4. Arrange chicken drumsticks on top of the vegetables in a single layer.
  5. Bake for 45–50 minutes, turning chicken halfway through, until cooked and golden.
  6. Broil for 3–5 minutes at the end for crispy skin.
  7. Garnish with fresh parsley and serve warm.

Notes

For best flavor, marinate the chicken for at least 30 minutes or overnight. Always place chicken on top of the vegetables so juices drip down. Pat chicken dry before marinating for crispier skin. Finish under broil for 3–5 minutes to achieve a golden, crispy skin.