These marinated baked chicken drumsticks are coated in a simple yoghurt and paprika sauce, then roasted with potatoes, peppers, carrots, and cherry tomatoes in one dish. Dinner is ready in about an hour.
This recipe comes from @ferah_kitchen on Instagram. The yoghurt in the marinade keeps the chicken soft and juicy because the natural acids break down the meat slowly. The longer you marinate, the better it tastes.
The best part of this recipe is covering the dish with wet parchment paper for the first 50 minutes. It traps steam so nothing dries out, then you remove it at the end to let the skin turn golden and crispy.
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Marinated Baked Chicken Drumsticks with Vegetables
Course: DinnerCuisine: MediterraneanDifficulty: Easy4
servings15
minutes1
hour5
minutes480
kcal1 hr 20 min
Easy one-dish dinner: chicken drumsticks in a spiced yoghurt marinade, baked with potatoes, peppers, carrots, and cherry tomatoes until golden and tender. Recipe inspired by @ferah_kitchen.
Ingredients
- For the Marinade
1½ tablespoons plain yoghurt (Greek or regular)
1 tablespoon tomato paste
¼ cup (60 ml) olive oil
1 teaspoon salt
1 teaspoon paprika
1 teaspoon black pepper
1 clove garlic, minced (or 1 teaspoon garlic powder)
- For the Chicken and Vegetables
8 chicken drumsticks, skin on
3 medium potatoes, cut into wedges
2 green bell peppers, cut into chunks
2 carrots, cut into thick sticks
8-10 cherry tomatoes, left whole
½ teaspoon salt (for the vegetables)
Directions
- Make the marinade: In a large bowl, whisk together the yoghurt, tomato paste, olive oil, salt, paprika, black pepper, and garlic until smooth.
- Score and marinate the chicken: Cut 2-3 diagonal slashes into each drumstick so the marinade can get inside the meat. Add the drumsticks to the bowl and coat them well. Cover and refrigerate for at least 2 hours. If short on time, 30 minutes will still work.
- Prepare the vegetables: Take the chicken out of the marinade and place the drumsticks in a glass or ceramic baking dish. Add the potatoes, peppers, carrots, and cherry tomatoes to the leftover marinade in the bowl. Add ½ teaspoon of salt and toss everything together. Arrange the vegetables around the chicken.
- Cover with wet parchment paper: Wet a sheet of parchment paper under the tap, squeeze out the extra water, and lay it flat over the top of the dish. This keeps everything moist while it bakes.
- Bake covered: Heat your oven to 200°C (400°F) with heat from top and bottom. Bake for 50 minutes with the parchment paper on.
- Uncover and crisp: Carefully remove the parchment paper. Bake for another 10-15 minutes until the chicken skin is golden brown and crispy. The thickest part of the drumstick should reach 75°C (165°F) inside.
Notes
- Marinate overnight for the best flavour. Serve with pasta, rice, or bread. Original recipe by @ferah_kitchen on Instagram.
FAQs
Can I use chicken thighs instead of drumsticks?
Yes. Bone-in, skin-on thighs work the same way with the same time and temperature. They have a bit more fat, so they stay juicy even if you cook them a few minutes too long. If you use boneless thighs, reduce the baking time by about 10 minutes and check early.
Do I really need to marinate for 2 hours?
You do not have to, but it makes a big difference. At 30 minutes, the flavour stays mostly on the surface. At 2 hours, it gets deep into the meat through the cuts you made. Overnight in the fridge is even better if you can plan ahead.
Why do you cover the dish with wet parchment paper?
The wet parchment paper works like a loose lid. It holds in steam so the chicken cooks through without drying out, but it is not as tight as foil so the sauce can reduce a little. When you remove it for the last 10-15 minutes, the skin gets a chance to turn crispy and golden.
What other vegetables can I use?
Sweet potato, zucchini, red onion, and butternut squash all work well at this temperature. Cut them about the same size as the potatoes so everything finishes at the same time. Stay away from anything too soft or watery, like mushrooms, because they will turn mushy before the chicken is done.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer. Push it into the thickest part of the drumstick without touching the bone. It should read 75°C (165°F). If you do not have a thermometer, cut into the thickest drumstick near the bone. The meat should be white all the way through with no pink, and the juices should run clear.
