Easy Chicken Drumstick Traybake

This Chicken Drumstick Traybake is so easy to make! Just throw chicken drumsticks, sweet potatoes, peppers and red onions into a pan with some seasonings, then sit back while the oven does all the hard work. Just 10 minutes hands on time and only one tray to wash up!

Course Main Course, Traybake

Cuisine British, Fusion

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 461kcal

Author Eb Gargano

Ingredients

400 g sweet potato cut into 1cm cubes (no need to peel!)
3 peppers chopped into large pieces – roughly 2cm x 2cm (any colour – I like to do 1 yellow, 1 orange and 1 red)
2 small red onions peeled and cut into wedges (cut each onion into 6-8 wedges)
2 tablespoons olive oil
4 teaspoons Cajun seasoning (see Note 1)
6 small sprigs of thyme plus extra for garnish (optional)
Salt and pepper to taste (see Note 2)
1 kg chicken drumsticks skin on and bone in (see Note 3)

Metric - US Customary

Instructions

Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
Place 1 tablespoon of oil and 2 teaspoons of Cajun seasoning, plus a little salt and pepper (see Note 2) in a large bowl. Stir to combine, then place the chicken drumsticks in the bowl and turn them in the oil/seasoning mixture until they are well coated.
Place the chopped sweet potatoes, peppers and onions in a very large roasting pan / sheet pan. The pan should be big enough to ensure all the veggies are in a single layer with a bit of room. (If the pan is too small the veggies won’t roast properly!)
Drizzle the remaining 1 tablespoon olive oil over the vegetables, scatter over the remaining 2 teaspoons of the Cajun seasoning and all of the thyme, then sprinkle over a little salt and pepper (see Note 2). Turn the veggies to ensure they are evenly coated (I find it easiest to do this with my hands, but you can use a large spoon if you prefer.) Then rearrange the veggies back into a single layer.
Place the chicken drumsticks on top of the vegetables, then place the roasting pan into your preheated oven and roast for 20 minutes.
After the 20 minutes is up, remove the pan from the oven and remove all the chicken drumsticks to a plate. Give the vegetables a good stir and then rearrange the veggies back into a single layer.
Place the chicken drumsticks back on top, then return the pan to the oven. Roast for a further 15 minutes.
Garnish with more sprigs of thyme (optional) and serve with a green side salad.

Notes

I like to use Cajun seasoning, but you can use any seasoning you like here. See above for alternative suggestions. Alternatively you can simply use smoked paprika. If you choose to use Cajun seasoning, I highly recommend Cape Herb & Spice Louisiana Cajun Rub
Check first to see if your Cajun seasoning contains salt. If so, don’t add any additional salt or the dish will be too salty.
1kg drumsticks will typically be 8-12 drumsticks, depending on size. If you want everyone to have the same number of drumsticks, you may wish to scale slightly up or down, depending on appetites.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition