Glazed Chicken Drumsticks with Crispy Potatoes & Sautéed Onions & Peppers
Prep Time: 15 mins
Cook Time: 35 mins
Servings: 3
Calories: ~580 kcal per serving
Ingredients
For the Chicken Drumsticks
6 chicken drumstick
Salt & pepper to taste
2 garlic cloves, minced
1 medium onion, sliced
2 tbsp honey or brown sugar
2 tbsp tomato paste
3 tbsp soy sauce
Optional: chili flakes to taste
Fresh parsley for garnish
1 tbsp olive oil
For the Crispy Potatoes
400g potatoes, peeled and cubed
2 tbsp olive oil
Salt & pepper
1/2 tsp dried thyme or oregano
For the Onion-Pepper Mix
1 large onion, thinly sliced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 tbsp olive oil
Salt, pepper, dried herbs
Instructions
Prep the Potatoes: Parboil cubed potatoes in salted water for 5–6 minutes. Drain well. Toss with olive oil, thyme, salt & pepper. Roast or pan-fry until golden and crispy (about 15–20 mins).
Sear the Drumsticks: Heat olive oil in a large skillet. Sear drumsticks for 5–6 minutes, turning until browned.
Make the Sauce: In the same skillet, add sliced onion and garlic. Cook 3–4 minutes until soft. Stir in tomato paste, soy sauce, honey, and a splash of water. Return chicken, cover, and simmer for 20 minutes until sticky and cooked through.
Sauté the Peppers & Onion: In a separate pan, cook onions and peppers in olive oil over medium heat for 6–8 minutes. Season with salt, pepper, and herbs.
Assemble: Plate crispy potatoes, glazed drumsticks with sauce, and the pepper-onion mix.
Serve: Garnish with chopped parsley and serve warm.
Tips & Variations
Add balsamic vinegar to the glaze for a tangy finish.
Swap drumsticks for bo
neless thighs or wings.
Try sweet potatoes instead of white for a twist.