Chicken Drumsticks with Potatoes and Peppers

• 3 tbspolive oil
• 800gpotatoes, skin on, cut into 3cm chunks
• 1onion, cut into thick wedges
• 2red peppers, deseeded and cut into thick strips
• 8chicken drumsticks, about 1 kg including bones
• 4garlic cloves, crushed
• 2 tspsmoked paprika
• 1 tspdried oregano
• 30 mllemon juice
• 200gfrozen fine green beans
• fine salt
• black pepper
• Finely grated lemon zest (2 g)

Method

1. 1Heat the oven to 220C/200C fan. Tip the potatoes and onion into a large roasting tray with 2 tablespoons of the olive oil and a good pinch of salt. Toss, spread out in one layer and roast for 15 minutes until the potatoes are starting to colour at the edges.
2. 2While the potatoes roast, pat the drumsticks dry with kitchen paper and put them in a bowl. Add the garlic, smoked paprika, oregano, lemon zest, the last tablespoon of oil, a little salt and plenty of pepper, then rub it all into the skin. Dry skin and paprika give you colour; wet skin gives you steam.
3. 3Add the red peppers to the tray and turn everything over. Sit the drumsticks on top, skin side up, with space between them so they roast rather than stew. Roast for 30 minutes until the skin is deep golden and the peppers are soft and catching at the edges.
4. 4Scatter the frozen green beans around the chicken and turn them through the juices. Roast for 8–10 minutes until the beans are tender and piping hot. Check the thickest part of the drumsticks, avoiding the bone, reaches 75°C for 30 seconds; cook longer if needed.
5. 5Spoon 30 ml lemon juice over the whole tray while it is still sizzling, then taste a potato. It needs enough salt to carry the paprika, so add more if it tastes flat.
6. 6Serve straight from the tray, spooning the lemony juices from the bottom over the chicken and potatoes.

Per serving

kcal

653

protein

38.3g

fibre

9.2g

carbs

51.4g

fat

34.1g