Chicken drumstick traybake

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Chicken drumsticks aren’t just for the BBQ, we’ve found this lovely recipe adapted from, it’s perfect for a midweek dish to keep kids and adults alike happy.

Serves 4 | 10 mins to prepare and 45 mins to cook


  • 1kg (2lb) Beech Ridge Farm chicken drumsticks (plain or flavoured)
  • 3 small red onions, cut into quarters
  • 2 peppers, seeded and chopped into chunks
  • 400g (13oz) small baby potatoes, halved
  • 2 tbsp olive oil
  • 2 tsp herbes de provence (or other seasoning you may have)
  • 250g cherry tomatoes


  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. In a large bowl, toss the chicken, onions, peppers and potatoes with the oil and herbes de provence (or other).
  3. Spread out on a large baking tray and roast in the oven for 30 mins.
  4. After 30 mins, add the tomatoes to the tray and cook for another 15 minutes or until the chicken is cooked through (no pink meat).
  5. Serve divided between plates and drizzle over the tray juices to serve.
  6. Lovely with a simple salad, crusty bread, baked potatoes or wedges.