Manzanilla Peppers and Chicken Drumsticks

Name: Manzanilla Peppers and Chicken Drumsticks
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 8.0 unit chicken drumsticks (skin-on for crispy texture); 150.0 g manzanilla peppers (sliced into rings); 2.0 tbsp olive oil; 3.0 unit garlic cloves (minced); 1.0 tsp smoked paprika (adds a smoky flavour); 1.0 tsp dried oregano; 2.0 tbsp lemon juice (freshly squeezed); 1.0 tsp salt; 0.5 tsp black pepper (freshly ground)

Manzanilla peppers and chicken drum sticks

Servings: 4 | Prep: 15 min | Cook: 40 min | Total: 55 min

Tags: baking, chicken, main course, peppers

Ingredients

8.0 unit chicken drumsticks (skin-on for crispy texture)
150.0 g manzanilla peppers (sliced into rings)
2.0 tbsp olive oil
3.0 unit garlic cloves (minced)
1.0 tsp smoked paprika (adds a smoky flavour)
1.0 tsp dried oregano
2.0 tbsp lemon juice (freshly squeezed)
1.0 tsp salt
0.5 tsp black pepper (freshly ground)

Instructions

Preheat your oven to 200°C (180°C fan).
In a large bowl, mix the olive oil, garlic, smoked paprika, dried oregano, lemon juice, salt, and black pepper.
Add the chicken drumsticks to the bowl and coat them thoroughly with the marinade. Let them sit for 10 minutes to absorb flavours.
Place the marinated drumsticks in a single layer on a baking tray lined with parchment paper.
Bake the drumsticks in the preheated oven for 25 minutes.
After 25 minutes, scatter the sliced manzanilla peppers over the drumsticks and return to the oven for another 15 minutes. The chicken should be golden brown and cooked through.
To check doneness, pierce the thickest part of a drumstick; the juices should run clear. If not, bake for an additional 5 minutes.
Remove from the oven and let the drumsticks rest for 5 minutes before serving.