Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 2
Calories: ~580 per serving
Ingredients:
For the Chicken:
4 chicken drumsticks
2 garlic cloves, minced
1½ tbsp olive oil
1 tsp dried oregano or Italian herbs
½ tsp paprika
Salt & pepper, to taste
Optional: 1 tbsp lemon juice
Fresh parsley, chopped (for garnish)
For the Roasted Potatoes & Veggies:
2 medium potatoes, diced
1 red bell pepper, diced
½ small onion, chopped
1 tbsp olive oil
Salt and black pepper, to taste
½ tsp dried thyme or rosemary
For the Rice:
1 cup jasmine or basmati rice
2 cups water
1 tbsp butter or oil
Salt, to taste
Instructions:
Preheat Oven:
Set oven to 200°C (390°F). Line a baking dish with parchment paper or lightly grease it.
Prepare Chicken Marinade:
In a bowl, mix olive oil, minced garlic, herbs, paprika, salt, pepper, and lemon juice (if using). Toss drumsticks in marinade and set aside.
Mix Potatoes & Veggies:
In another bowl, toss potatoes, bell pepper, and onion with olive oil, herbs, salt, and pepper. Spread evenly in the baking dish.
Add Chicken to Tray:
Nestle drumsticks among the veggies. Bake for 40–45 minutes, turning once, until chicken is golden and cooked through (internal temp 75°C / 165°F).
Cook the Rice:
Meanwhile, cook rice in salted water with butter until tender and fluffy. Fluff with a fork before serving.
Assemble the Bowl:
In serving bowls, spoon in rice, top with roasted veggies and drumsticks. Garnish with chopped parsley.
Tips & Variations:
Use chicken thighs or wings if preferred.
Add zucchini or carrots to the veggie mix.
For spicier flavor, add chili flakes to the marinade