Greek Lemon Chicken Drumsticks with Peppers
Infuse your dinner table with Mediterranean flair by trying these Greek Lemon Chicken Drumsticks with Peppers—a vibrant, one-pan dish that’s as stunning as it is flavorful. Tender, juicy chicken drumsticks are marinated in a zesty blend of lemon juice, garlic, olive oil, and fragrant oregano, then roasted to golden perfection alongside a colorful medley of bell peppers and red onion. The paprika adds a warm, smoky depth, while fresh parsley provides a bright, herbaceous finish. This easy, oven-baked recipe is perfect for busy weeknights or casual entertaining, delivering a wholesome meal in just under an hour. Pair it with fluffy rice, warm pita bread, or a crisp Greek salad for a satisfying feast that captures the essence of classic Greek cuisine. Keywords: Greek lemon chicken, roasted drumsticks recipe, Mediterranean chicken, one-pan chicken dinner, easy Greek recipes.
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 0.25 cup lemon juice
- 1 tablespoon lemon zest
- 0.25 cup olive oil
- 4 minced garlic cloves
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sliced red bell peppers
- 2 sliced yellow bell peppers
- 1 sliced red onion
- 2 tablespoons chopped fresh parsley
Instructions
In a large bowl, combine the lemon juice, lemon zest, olive oil, minced garlic, oregano, paprika, salt, and black pepper to make the marinade.
Add the chicken drumsticks to the bowl and toss to coat evenly. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
Preheat your oven to 400°F (200°C).
In a large baking dish or sheet pan, arrange the sliced red and yellow bell peppers and red onion in an even layer.
Place the marinated chicken drumsticks on top of the vegetables, pouring any excess marinade over the top.
Roast in the preheated oven for 35-40 minutes, or until the chicken drumsticks reach an internal temperature of 165°F (74°C) and the skin is golden brown.
Halfway through roasting, toss the vegetables gently to ensure even cooking and caramelization.
Once cooked, remove the dish from the oven and let it rest for 5 minutes.
Garnish with chopped fresh parsley before serving.
Serve warm with a side of rice, pita bread, or a fresh Greek salad for a complete meal.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.9 g | ||
| Protein | 180.3 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2210 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
