This easy and delicious recipe for Jamie Oliver’s Chicken Drumsticks with Peppers and Lemon is a quick and flavorful meal. With crispy chicken skin and a tangy lemon sauce, it’s perfect for a weeknight dinner. You can easily swap peppers for other vegetables based on what you have on hand.
Ingredients Needed
- Olive oil
- 6 – 8 chicken drumsticks (depending on the age and appetite of your children)
- ½ a red pepper, deseeded and sliced
- ½ a yellow pepper, deseeded and sliced
- ½ an orange pepper, deseeded and sliced
- 1 lemon, cut into quarters
- 200ml chicken stock (approx. ¾ cup)
- 1 small bay leaf
- Freshly ground black pepper, to taste
- 1 small handful of fresh parsley, chopped
How To Make Chicken Drumsticks
- Preheat the oven to 200°C/400°F/gas 6.
- Brown the chicken: Heat a little olive oil in a frying pan over medium-high heat and add the chicken drumsticks. Cook for a few minutes, just to allow the skin to take on a bit of color.
- Prepare the vegetables: Deseed and slice the red, yellow, and orange peppers. Cut the lemon into quarters.
- Assemble the dish: If your frying pan is ovenproof, add the rest of the ingredients (apart from the parsley) to the pan. If not, transfer the chicken drumsticks to a roasting tin and then add the remaining ingredients.
- Season and cook: Season with freshly ground black pepper to taste, and pop in the oven for 30–35 minutes. The chicken skin should be golden, and the flesh cooked through (check by cutting into a thick piece of the drumstick to ensure the juices run clear). The stock will be reduced into a lovely sauce with a subtle lemon flavor.
- Adjust the sauce: If you prefer a thicker sauce, you can reduce it a little further on the hob.
- Finish and serve: Remove the lemon quarters and bay leaf. Chop the parsley and sprinkle it over before serving.
Recipe Tips
- Brown the chicken well: Make sure to brown the drumsticks in the pan before roasting. This will help crisp up the skin and add extra flavor.
- Check the chicken’s doneness: To ensure the chicken is fully cooked, cut into a thick part of the drumstick. The juices should run clear with no pink.
- Adjust the sauce thickness: If you prefer a thicker sauce, reduce it a little more on the hob after roasting the chicken.
- Customize the veggies: Feel free to swap the peppers for other veggies like zucchini or carrots based on what you have available.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the chicken to cool completely, then store it in an airtight container or freezer bag. It can be frozen for up to 3 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Reheat the chicken in a pan over low heat, adding a splash of water or stock to prevent it from drying out. Cover and heat for 5-7 minutes, turning the chicken halfway.
Nutrition Facts
Serving Size: 1 drumstick (approx. 44g)
- Calories: 156.1
- Total Fat: 10.3g
- Saturated Fat: 2.8g
- Cholesterol: 62.2mg
- Sodium: 253mg
- Potassium: 173mg
- Total Carbohydrate: 1.3g
- Dietary Fiber: 0.3g
- Sugars: 0.2g
- Protein: 14.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Bean Stew
- Jamie Oliver Chicken Wrapped In Bacon
- Jamie Oliver Sticky Chicken Thighs
- Jamie Oliver Chicken Laksa
Jamie Oliver Chicken Drumsticks Recipe
Description
This easy and delicious recipe for Jamie Oliver’s Chicken Drumsticks with Peppers and Lemon is a quick and flavorful meal. With crispy chicken skin and a tangy lemon sauce, it’s perfect for a weeknight dinner. You can easily swap peppers for other vegetables based on what you have on hand.
Ingredients
Instructions
- Preheat the oven to 200°C/400°F/gas 6.
- Brown the chicken: Heat a little olive oil in a frying pan over medium-high heat and add the chicken drumsticks. Cook for a few minutes, just to allow the skin to take on a bit of color.
- Prepare the vegetables: Deseed and slice the red, yellow, and orange peppers. Cut the lemon into quarters.
- Assemble the dish: If your frying pan is ovenproof, add the rest of the ingredients (apart from the parsley) to the pan. If not, transfer the chicken drumsticks to a roasting tin and then add the remaining ingredients.
- Season and cook: Season with freshly ground black pepper to taste, and pop in the oven for 30–35 minutes. The chicken skin should be golden, and the flesh cooked through (check by cutting into a thick piece of the drumstick to ensure the juices run clear). The stock will be reduced into a lovely sauce with a subtle lemon flavor.
- Adjust the sauce: If you prefer a thicker sauce, you can reduce it a little further on the hob.
- Finish and serve: Remove the lemon quarters and bay leaf. Chop the parsley and sprinkle it over before serving.
Notes
- Brown the chicken well: Make sure to brown the drumsticks in the pan before roasting. This will help crisp up the skin and add extra flavor.
- Check the chicken’s doneness: To ensure the chicken is fully cooked, cut into a thick part of the drumstick. The juices should run clear with no pink.
- Adjust the sauce thickness: If you prefer a thicker sauce, reduce it a little more on the hob after roasting the chicken.
- Customize the veggies: Feel free to swap the peppers for other veggies like zucchini or carrots based on what you have available.
Jamie Oliver Chicken Drumsticks Recipe