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Baked red pepper and garlic drumsticks with potatoes, carrots, and fresh parsley garnish on a white plate.

Baked Red Pepper and Garlic Drumsticks

These Baked Red Pepper and Garlic Drumsticks are what happens when you take a boldly spiced Turkish red pepper paste marinade, pour it over chicken, potatoes, and carrots, and let the oven do all the work. Fall-off-the-bone tender, deeply caramelized, and served over whipped feta with pita on the side.
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Course: Main Course
Cuisine: Mediterranean
Keyword: drumsticks
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 306kcal
Author: Lola Jay

Ingredients

Chicken and vegetables

  • 6 chicken drumsticks scored twice
  • 1 lb Yukon baby potatoes quartered
  • 1 lb baby carrots or 2 medium carrots cut into even chunks
  • Pita for serving optional

Marinade

  • ¼ cup extra virgin olive oil
  • 1 tablespoon tomato paste
  • 3 tablespoon Turkish red pepper paste biber salçası
  • ½ cup crushed tomatoes
  • 6 garlic cloves
  • ⅓ cup fresh lemon juice
  • ¼ cup chicken broth
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder

For serving

  • Whipped feta recipe linked in instructions
  • Warm pita rice, couscous, or cauliflower rice
US Customary - Metric

Instructions 

Blend the marinade

  • Add the olive oil, tomato paste, Turkish red pepper paste, crushed tomatoes, garlic cloves, lemon juice, chicken broth, salt, paprika, black pepper, and onion powder to a blender. Blend on high for about 30 seconds until completely smooth. Let it sit for 5 minutes before using. The flavors bloom and deepen as it rests and you will notice the difference.
    ¼ cup extra virgin olive oil, 1 tablespoon tomato paste, 3 tablespoon Turkish red pepper paste, ½ cup crushed tomatoes, 6 garlic cloves, ⅓ cup fresh lemon juice, ¼ cup chicken broth, 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon black pepper, 1 teaspoon onion powder
    Pouring sauce ingredients into a food processor.

Prep the chicken and vegetables

  • Preheat your oven to 400F. Using a sharp knife, score each drumstick twice at about half an inch deep at an angle across the thickest part of the meat. The cuts should go through the skin and into the flesh. This is what lets the marinade penetrate rather than just sitting on the surface.
    6 chicken drumsticks
    Hand holding a raw chicken drumstick with a cut.
  • Quarter the baby potatoes and cut the carrots into even chunks roughly the same size as the potato pieces. Even sizing is important. Wildly different sizes mean some pieces are overdone before others are cooked through.
    1 lb Yukon baby potatoes, 1 lb baby carrots or 2 medium carrots
    Hand holding sliced carrots on wooden cutting board.

Coat and arrange

  • Add the potatoes and carrots to a large sheet pan. Pour half the blended marinade over the vegetables and toss well until every piece is evenly coated. Spread into a single even layer.
    Carrots and potatoes on a lined baking sheet with sauce.
  • Nestle the scored drumsticks on top of or alongside the vegetables. Pour the remaining marinade over the chicken and use your hands to coat every surface, making sure the marinade gets into the scored cuts. Turn the drumsticks skin side up. That is the side you want facing the heat during the final uncovered bake.
    Raw chicken drumsticks, diced carrots, and potatoes on a baking sheet.

Cover and bake

  • Place a sheet of parchment paper directly over the chicken and vegetables. Bake at 400F for 40 minutes. During this time the chicken and vegetables are braising in the sauce.
    Person covering chopped vegetables and chicken on a baking tray with parchment paper.

Uncover and finish

  • Carefully remove the parchment. There will be a lot of steam so watch your hands. Return the pan to the oven uncovered and bake for another 15 to 20 minutes until the skin is deep golden and caramelized and the internal temperature of the thickest drumstick reads at least 175F on a meat thermometer.
    Roasted chicken drumsticks with carrots and potatoes on a baking sheet.

Serve

  • Spoon a generous layer of whipped feta onto each plate. Place the drumsticks and vegetables on top and spoon the pan juices over everything generously. That sauce is too good to leave in the pan. Serve immediately with warm pita, rice, couscous, or cauliflower rice.
    Whipped feta, Pita for serving
    Grilled chicken drumstick with glazed carrots and potatoes, garnished with fresh herbs on whipped feta.
Made this recipe? Click to RATE IT! it helps alot :)

Video

Notes

Nutrition facts are only estimates.
Storage
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350F covered with foil for 15 minutes, or in the air fryer at 375F for 8 minutes for crispy skin. The pan juices thicken as they cool so add a small splash of chicken broth when reheating to loosen them back up. Store the whipped feta separately. Not recommended for freezing as the potato texture suffers once frozen and thawed.

Nutrition

Calories: 306kcal | Carbohydrates: 24g | Protein: 16g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 70mg | Sodium: 620mg | Potassium: 843mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12916IU | Vitamin C: 23mg | Calcium: 58mg | Iron: 2mg
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