Herb-Roasted Chicken Drumsticks with Sweet Potato & Bell Peppers

Golden, crispy-skinned chicken drumsticks loaded with garlic, rosemary, thyme, and smoked paprika, roasted alongside sweet caramelised sweet potato chunks and vibrant bell peppers. It's a one-pan wonder that's hearty, fragrant, and impossibly satisfying — the kind of dinner that makes the whole house smell incredible.

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
45 minutes
Total time
65 minutes total

Ingredients

  • 8 pieces (about 1.2 kg / 2.6 lbs) chicken drumsticks, patted dry (skin-on for maximum crispiness)
  • 2 large (about 600g / 1.3 lbs) sweet potatoes, peeled and cut into 3cm / 1.2-inch chunks
  • 2 large red bell pepper, deseeded and cut into thick strips
  • 1 large yellow bell pepper, deseeded and cut into thick strips
  • 6 cloves garlic cloves, minced
  • 3 sprigs fresh rosemary, leaves picked and roughly chopped (plus extra whole sprigs for garnish)
  • 6 sprigs fresh thyme, leaves picked
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • ½ tsp chilli flakes (optional, for a little warmth)
  • 2 tsp fine sea salt
  • 1 tsp black pepper, freshly ground
  • 4 tbsp olive oil (divided)
  • 1 large lemon, zested and cut into wedges (zest goes in the marinade, wedges for serving)
  • 60ml / ¼ cup chicken stock (adds steam and keeps things juicy)

Instructions

  1. Preheat your oven to 220°C / 425°F (200°C fan). While it heats up, pat 8 chicken drumsticks thoroughly dry with paper towels — this is the secret to crispy skin, so don't skip it!
  2. Zest 1 large lemon into a large mixing bowl. Then cut the lemon into wedges and set aside for serving.
  3. Add 6 minced garlic cloves, 2 tsp smoked paprika, 1 tsp dried oregano, 1 tsp onion powder, ½ tsp chilli flakes (if using), 2 tsp fine sea salt, 1 tsp freshly ground black pepper, and 3 tbsp olive oil to the bowl with the lemon zest. Stir well to form a fragrant herb paste.
  4. Add the dried drumsticks to the bowl. Using your hands, massage the herb marinade all over the chicken, making sure it gets under the skin wherever possible. Set aside.
  5. Peel 2 large sweet potatoes and cut them into 3cm / 1.2-inch chunks.
  6. Deseed 2 large red bell peppers and 1 large yellow bell pepper, then cut them into thick strips.
  7. Pick the leaves from 3 rosemary sprigs and 6 thyme sprigs and roughly chop the rosemary.
  8. Place the sweet potato chunks into your large cast iron pan. Drizzle with 1 tbsp olive oil, season with a pinch of salt and pepper, and toss to coat. Spread them out in an even layer.
  9. Nestle the marinated drumsticks on top of and around the sweet potato chunks in the cast iron pan, skin side up. Pour 60ml / ¼ cup chicken stock into the bottom of the pan — avoid pouring it directly over the chicken skin.
  10. Transfer the cast iron pan to the preheated oven and roast for 20 minutes.
  11. While the chicken and sweet potatoes roast, toss the bell pepper strips with the chopped rosemary and thyme leaves in the same mixing bowl (no need to wash it).
  12. After 20 minutes, carefully remove the pan from the oven. Tuck the bell pepper strips in and around the drumsticks and sweet potatoes.
  13. Return the pan to the oven and roast for a further 20–25 minutes, until the chicken skin is deep golden brown and the juices run clear when the thickest part is pierced with a knife (internal temperature of 74°C / 165°F).
  14. For extra-crispy skin, switch the oven to the grill/broil setting on high for the final 3–4 minutes, watching closely.
  15. Remove the pan from the oven and let it rest for 5 minutes — this lets the juices redistribute so every bite is succulent.
  16. Scatter any remaining fresh thyme sprigs over the top and serve straight from the cast iron pan with the lemon wedges on the side for squeezing.