I’m cooking up Italian chicken drumsticks in the Chili Pepper Madness kitchen tonight, paprika-seasoned, browned, and oven-baked with peppers and onions in a Baked Chicken Drumsticks recipe that might become your new go-to dinner.

Jump to Recipe

Ive been messing with simple dinners for years and this one stopped me cold. Chicken drumsticks get a bold hit of paprika then roast until the skin goes crisp and the meat stays juicy.

I found the idea buried in a pile of Paprika Recipes and kept tweaking it till it felt almost guilty how easy it is. When the tray comes out it smells like a street market and you actually want to dig in before the sides are ready.

These Baked Chicken Drumsticks make you look like you worked hard, but you really didnt.

Ingredients

Print Recipe (No Advertisments)

Chicken drumsticks: Rich in protein and iron hearty and filling.
Paprika: Sweet or smoked paprika adds color, mild sweetness and smoky depth.
Bell peppers: Red and yellow peppers bring vitamin C fiber sweet crunch.
Garlic: Pungent savory punch, contains antioxidants, tiny amount packs big flavor.
Olive oil: Healthy monounsaturated fats, helps roast and carry flavor.
Onion: Sweet cooked onion adds body and natural sugars.
Lemon juice: Brightens dish with acid, balances richness, tart finish.
Parsley: Fresh parsley adds color and light herbal note.
Oregano: Dried oregano gives warm earthy aroma and savory lift.

Ingredient Quantities

8 to 10 chicken drumsticks about 2 1/2 pounds

2 tablespoons sweet or smoked paprika your choice

3 cloves garlic minced

1 large yellow onion sliced

2 large bell peppers (1 red, 1 yellow) sliced

2 tablespoons extra virgin olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes optional

1/2 cup low sodium chicken broth or dry white wine

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh parsley for garnish

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 400°F (200°C). Pat 8 to 10 chicken drumsticks (about 2 1/2 pounds) dry with paper towels so they brown better, then rub them with 2 tablespoons olive oil, 2 tablespoons sweet or smoked paprika (your choice), 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper and 1 teaspoon dried oregano.

2. Heat a large oven safe skillet over medium high heat and add the rest of the 2 tablespoons olive oil. When it’s hot, add the drumsticks and brown for about 3 to 4 minutes per side until nicely golden, don’t crowd the pan or they’ll steam instead of brown. Remove the chicken to a plate.

3. In the same skillet add 1 large sliced yellow onion and 2 large sliced bell peppers (1 red, 1 yellow). Cook, stirring occasionally, for 4 to 5 minutes until they start to soften and get some color.

4. Add 3 cloves minced garlic and 1/2 teaspoon crushed red pepper flakes if you want heat, cook another 30 to 60 seconds until fragrant, scraping up the browned bits from the bottom of the pan.

5. Nestle the browned drumsticks back into the peppers and onions. Pour in 1/2 cup low sodium chicken broth or dry white wine and 1 tablespoon fresh lemon juice, scraping the pan to deglaze so all those flavorful bits mix into the sauce.

6. Transfer the skillet to the preheated oven (or move everything to a baking dish if your skillet isn’t oven safe) and bake for 25 to 35 minutes until the chicken reaches 165°F inside or the juices run clear. Baste once or twice with the pan juices while baking so the skin stays glossy.

7. Remove from oven, let the chicken rest for about 5 minutes, then sprinkle with 2 tablespoons chopped fresh parsley, taste and adjust salt and pepper if needed, serve hot with the peppers and onions spooned over top.

Equipment Needed

1. Large oven-safe skillet (or a baking dish if your skillet isnt oven-safe)
2. Tongs for turning and moving the drumsticks
3. Sharp chef knife
4. Cutting board
5. Measuring spoons and a 1/2 cup measuring cup
6. Paper towels for patting the chicken dry
7. Wooden spoon or spatula to scrape up the browned bits
8. Instant-read meat thermometer to check for 165°F
9. Oven mitts or potholders for handling the hot skillet

FAQ

Q: How do I know when the drumsticks are fully cooked? A: Use an instant read thermometer — the thickest part should hit 165 F (74 C). If you dont have one, pierce near the bone and the juices should run clear, not pink. Also the meat should pull away from the bone a little.

Q: Can I swap the drumsticks for boneless chicken or thighs? A: Yes. Boneless pieces cook faster so cut the simmer time, usually 10 to 15 minutes after browning. Bone-in thighs work great and give similar flavor to drumsticks, just watch the temp like above.

Q: Should I use sweet or smoked paprika? A: Both work. Sweet paprika gives color and mild pepper flavor, smoked adds a woodsy, smoky note. If you want a deep flavor, use smoked or mix 1 tbsp smoked and 1 tbsp sweet. Dont overdo it or the dish gets bitter.

Q: Can I make this in the oven instead of on the stove? A: Yep. Brown the drumsticks in a skillet first, then transfer to a 400 F (200 C) oven with the onions and peppers and a splash of broth or wine. Roast about 30 to 40 minutes until 165 F. Lining the pan with foil makes cleanup easier.

Q: How do I store and reheat leftovers? A: Cool to room temp, then refrigerate up to 3 to 4 days or freeze up to 3 months in an airtight container. Reheat gently in a 325 F oven covered for 15 to 20 minutes, or warm on the stove with a splash of broth to keep the meat juicy.

Q: I like it spicier or milder. How do I adjust heat? A: For more heat, add extra crushed red pepper flakes or a pinch of cayenne, or toss in a chopped hot pepper while cooking. To tone it down remove pepper seeds or skip the red pepper flakes entirely and use a milder paprika.

Chicken Drumsticks With Peppers And Paprika Recipe Substitutions and Variations

Chicken drumsticks: use bone in chicken thighs or split chicken leg quarters instead. Thighs stay juicy and cook about the same, just cut boneless thighs a bit shorter so they don’t dry out.
Paprika (sweet or smoked): swap for a mild chili powder or ancho chili powder for similar color and depth, or use a teaspoon of cayenne if you want more heat. if you only have regular paprika it works fine too.
1/2 cup low sodium chicken broth or dry white wine: use low sodium vegetable broth, or water plus 1 teaspoon chicken bouillon, even a light lager or vermouth can work for a different flavor, 1 to 1 ratio.
1 tablespoon fresh lemon juice: replace with 1 tablespoon white wine vinegar or apple cider vinegar for the same bright acidity, or stir in a little lemon zest if you want aroma instead.

Pro Tips

1) Dry brine the night before when you can. Sprinkle the drumsticks with a little extra salt and the paprika, leave them uncovered in the fridge for 6 to 12 hours. It draws out moisture then the skin tightens and you get way better browning and flavor. Just cut back a touch on the salt in the rub if you do this.

2) Get the chicken close to room temp and really pat it dry right before searing. Heat the pan very hot and don’t crowd it, sear a few minutes per side till golden. If the oil smokes too fast swap half the olive oil for a neutral oil to handle the heat, then finish with the extra virgin olive oil for flavor.

3) Deglaze and concentrate the pan juices. After you add the wine or broth scrape the fond, then simmer 2 to 3 minutes so the liquid reduces and thickens a bit, add a knob of butter or a splash more lemon at the end for gloss and balance. Also, if you want crisper skin, nestle the chicken on top of the veggies not buried in the sauce so the skin isn’t steaming the whole bake.

4) Use an instant read thermometer and watch for carryover. Stick it into the thickest part without touching bone, pull the drumsticks at about 162 to 163 F because they’ll rise to 165 while resting. Let them rest 5 to 10 minutes loosely tented so juices redistribute. If the skin needs extra snap give them 60 to 90 seconds under a very hot broiler but watch it closely or it’ll burn.

Chicken Drumsticks With Peppers And Paprika Recipe

Recipe by Sarah level

0.0 from 0 votes

I'm cooking up Italian chicken drumsticks in the Chili Pepper Madness kitchen tonight, paprika-seasoned, browned, and oven-baked with peppers and onions in a Baked Chicken Drumsticks recipe that might become your new go-to dinner.

Servings

servings

Calories

320

kcal

Equipment: 1. Large oven-safe skillet (or a baking dish if your skillet isnt oven-safe)
2. Tongs for turning and moving the drumsticks
3. Sharp chef knife
4. Cutting board
5. Measuring spoons and a 1/2 cup measuring cup
6. Paper towels for patting the chicken dry
7. Wooden spoon or spatula to scrape up the browned bits
8. Instant-read meat thermometer to check for 165°F
9. Oven mitts or potholders for handling the hot skillet

Ingredients

8 to 10 chicken drumsticks about 2 1/2 pounds
2 tablespoons sweet or smoked paprika your choice
3 cloves garlic minced
1 large yellow onion sliced
2 large bell peppers (1 red, 1 yellow) sliced
2 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes optional
1/2 cup low sodium chicken broth or dry white wine
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley for garnish

Directions

Preheat your oven to 400°F (200°C). Pat 8 to 10 chicken drumsticks (about 2 1/2 pounds) dry with paper towels so they brown better, then rub them with 2 tablespoons olive oil, 2 tablespoons sweet or smoked paprika (your choice), 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper and 1 teaspoon dried oregano.
Heat a large oven safe skillet over medium high heat and add the rest of the 2 tablespoons olive oil. When it's hot, add the drumsticks and brown for about 3 to 4 minutes per side until nicely golden, don't crowd the pan or they'll steam instead of brown. Remove the chicken to a plate.
In the same skillet add 1 large sliced yellow onion and 2 large sliced bell peppers (1 red, 1 yellow). Cook, stirring occasionally, for 4 to 5 minutes until they start to soften and get some color.
Add 3 cloves minced garlic and 1/2 teaspoon crushed red pepper flakes if you want heat, cook another 30 to 60 seconds until fragrant, scraping up the browned bits from the bottom of the pan.
Nestle the browned drumsticks back into the peppers and onions. Pour in 1/2 cup low sodium chicken broth or dry white wine and 1 tablespoon fresh lemon juice, scraping the pan to deglaze so all those flavorful bits mix into the sauce.
Transfer the skillet to the preheated oven (or move everything to a baking dish if your skillet isn't oven safe) and bake for 25 to 35 minutes until the chicken reaches 165°F inside or the juices run clear. Baste once or twice with the pan juices while baking so the skin stays glossy.
Remove from oven, let the chicken rest for about 5 minutes, then sprinkle with 2 tablespoons chopped fresh parsley, taste and adjust salt and pepper if needed, serve hot with the peppers and onions spooned over top.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.