Chicken drumsticks

Chicken drumsticks

With colorful peppers

Serves 4
Cooks In 45 minutes
Difficulty Not too tricky


6-8 chicken drumsticks , (depending on the age and appetite of your children)
1/2 a red pepper , deseeded and sliced
1/2 a yellow pepper , deseeded and sliced
1/2 an orange pepper , deseeded and sliced
1 lemon , cut into quarters
200 ml fresh chicken stock*
1 small bay leaf
freshly ground black pepper , to taste
1 small handful of fresh parsley , chopped


Preheat the oven to 200℃/fan assisted 180℃/gas 6

In a frying pan heat a little oil over a medium to high heat and add the chicken drumsticks. Cook for a few minutes, just to allow the skin to take on a bit of colour.

If your frying pan is ovenproof add the rest of the ingredients to the pan. If not, just transfer the chicken drumsticks to a roasting tin and then add the rest of the ingredients.

Pop in the oven for 30 to 35 minutes to cook. The chicken skin should be golden and the flesh cooked through (check by cutting into a thick piece of the drumstick to see that the juices are clear), the stock will have reduced to a make a nice sauce, with a subtle lemon taste. If you prefer a thicker sauce, you can reduce it a little further on the hob.
Remove the lemon quarters and bay leaf before serving and garnish with a sprinkle of parsley.

*If you choose to use shop-bought stock, please check the label carefully for allergens (celery and egg are commonly found allergen).

If nobody in your family is allergic to dairy, you can stir in a dollop of soured cream to the sauce when serving.