By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 2
405 cal · 130 min
Roasted Chicken & Peppers
Recipe GLPRe43356d403399a
A simple, wholesome one-pan dish featuring tender roasted chicken drumsticks paired with sweet red bell peppers. Seasoned with garlic, herbs, and a touch of lemon, this naturally low-carb meal is perfect for a healthy dinner that comes together in about two hours.
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Ingredients
4 to 6 chicken drumsticks, skin on
2 to 3 large red bell peppers, cut into 1-inch pieces
4 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt to taste
Black pepper to taste
Directions
Preheat your oven to 425°F (220°C).
Pat the chicken drumsticks dry with paper towels and season generously on all sides with salt and black pepper.
In a large bowl, combine the minced garlic, lemon juice, dried oregano, and dried thyme.
Add the seasoned drumsticks and chopped red bell peppers to the bowl, and toss to coat evenly with the herb mixture.
Arrange the chicken and peppers in a single layer on a large baking sheet, spreading them out evenly.
Roast in the preheated oven for 1 hour and 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when measured at the thickest part of the thigh without touching bone. The drumsticks should be deeply golden and the skin crispy.
Divide the chicken and peppers between two plates and serve warm.
Comments
All ingredients are readily available at any Charlotte grocer, with chicken and peppers being weeknight staples at Harris Teeter, Food Lion, or Walmart. The cost per serving runs around $6–$8 driven mostly by the chicken itself, making this a moderate weeknight expense. The stated 130 minutes is misleading—active prep is maybe 15 minutes, but passive oven time dominates; that's honest enough for a weeknight if you're okay with the kitchen occupied for two hours. This is a no-fuss roast-and-forget dish that reheats well, but the two-serving yield and lack of starch means you'll need a side.
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