This recipe features succulent chicken drumsticks roasted with a medley of seasonal vegetables, enhanced with fresh herbs and a tangy finish.
Preheat your oven to 200°C (fan-forced).
Preheating ensures even cooking and helps achieve a crispy texture.
Line a roasting pan with baking paper.
Using baking paper makes cleanup easier and prevents sticking.
Place the chicken drumsticks, sweet potato, bell pepper, carrot, onion, and garlic bulb in the pan.
Cut the vegetables into similar sizes for even roasting.
Drizzle the olive oil over the chicken and vegetables, then sprinkle with oregano, paprika, and black pepper.
Ensure the seasoning is evenly distributed for consistent flavor.
Roast in the oven for 20 minutes.
Check halfway through to ensure even cooking.
Add the cherry tomatoes to the pan and roast for an additional 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
The tomatoes add a burst of flavor and moisture to the dish.
Drizzle the juice of the lemon over the chicken and vegetables before serving.
Lemon juice enhances the flavors and adds a refreshing touch.
Serve the dish hot, squeezing the roasted garlic pulp over the chicken and vegetables for added flavor.
Roasted garlic adds a sweet and savory depth to the dish.
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