Jamie Oliver Chicken Drumsticks Recipe

There’s a sort of magic to roasting chicken drumsticks. It’s the scent that gets you first — rich and savoury, a bit lemony, with that roasted pepper sweetness that wraps around the kitchen like a warm jumper. This recipe? It reminds me of weeknights at home when I had zero energy but still wanted dinner to feel like a little event.

Honestly, it’s the kind of meal you can throw together while wrangling homework or sorting laundry, and yet it still makes you feel like you actually cooked. And with just a few fresh bits and some stock, you get juicy, golden chicken in a light, punchy sauce that’s perfect for spooning over rice, couscous, mash — whatever’s going.

Why You’ll Love It

• Barely any prep – Honestly, it’s chop, toss, roast. Done.
• It’s family-friendly – Great for picky eaters (just fish the peppers out if needed — I won’t tell).
• Lemon and chicken are soulmates – That citrus zing cuts through the richness perfectly.
• Budget-friendly – Drumsticks are cheap but full of flavour.
• One-pan wonder – Less mess. Always a win.
• Easy to adapt – Add garlic, swap stock, throw in more veg — it’s all fair game.

Ingredients

• Olive oil
• 6–8 chicken drumsticks (depending on who’s eating and how hungry they are)
• ½ red pepper, sliced
• ½ yellow pepper, sliced
• ½ orange pepper, sliced
• 1 lemon, quartered
• 200ml chicken stock (homemade or shop-bought — just check for allergens if needed)
• 1 small bay leaf
• Freshly ground black pepper
• 1 small handful fresh parsley, chopped

Optional: stir in a dollop of soured cream at the end if dairy’s on the table — makes the sauce creamy and lush.

How to Make It

Give the chicken a little colour:

Heat a splash of oil in a frying pan over medium-high. Add the drumsticks and sear them for a few minutes, just enough to get that golden skin going. We’re not cooking them through — just waking them up.

Get your veg ready:

While the chicken’s sizzling, deseed and slice your peppers. Cut the lemon into quarters — no need to be fancy. It’s going in rustic.

Build your dish:

If your frying pan is ovenproof, brilliant — just add the peppers, lemon, stock, bay leaf, and a generous grind of black pepper straight in. If not, transfer everything to a roasting tin before adding the extras.

Into the oven:

Roast at 200°C/400°F/gas 6 for about 30–35 minutes. The chicken should be golden, and when you cut into the thickest bit, the juices should run clear. The peppers soften and sweeten in the sauce. You’ll want to dunk bread in it. Fair warning.

Finishing touches:

Take out the lemon quarters and bay leaf (unless you fancy someone biting into a surprise). Sprinkle over chopped parsley just before serving for freshness and colour.

Common Mistakes and How to Dodge Them

Why is my chicken pale and sad-looking?
You probably skipped the browning step. Don’t — it makes a big flavour difference.

My sauce’s too thin!
Let it bubble on the hob for a few extra minutes after baking to reduce it down.

Too lemony?
Remove the lemon halfway through cooking next time — or just use two wedges instead of four.

Chicken not cooked through?
Give it 5–10 extra minutes and check again. Bone-in chicken can vary a bit.

Storage and Reheating

• Fridge: Keep leftovers in a lidded container for up to 3 days.
• Freezer: Yes, freeze the whole thing once cooled. Defrost overnight in the fridge.
• Reheat: Microwave or reheat gently in a pan with a splash of water or stock to loosen the sauce.

Frequently Asked Questions

Can I use chicken thighs or wings?
Absolutely. Just adjust the cook time — thighs might take a little longer.

Can I add garlic?
Yes! A couple of crushed cloves would be lovely. Add with the peppers.

What goes well on the side?
Rice, couscous, mash, or roasted potatoes. Crusty bread works if you’re sauce-dunking.

Nutrition Facts (Per Serving)

• Calories: ~260 kcal
• Fat: ~12g
• Carbs: ~5g
• Protein: ~28g
• Sodium: ~200mg
• Sugar: ~2g