There’s something magical about chicken drumsticks with tomatoes and peppers, right? They’re juicy, packed with flavor, and somehow just scream comfort food. Now, imagine those drumsticks slow-baked in a rich, fresh tomato sauce with sweet bell peppers, onions, and garlic. The result? A one-pan, easy chicken dinner that tastes like you spent hours in the kitchen but is actually simple enough for any home cook.
If you’re looking for an easy chicken drumsticks dinner that feels cozy and fresh at the same time, this recipe is right up your alley. Whether you’re a busy parent, a student juggling deadlines, or just someone who loves a good, healthy meal, these oven-baked chicken drumsticks with tomatoes will fit perfectly on your table.
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Why Chicken Drumsticks With Tomatoes and Peppers ?
Chicken drumsticks are the underrated star of weeknight dinners. Compared to breasts, they stay tender and juicy even if you’re a little bit distracted (trust me, I’ve been there). Plus, they pair so well with vegetables and tomato-based sauces. This recipe braises the chicken in a vibrant sauce made from fresh tomatoes, bell peppers, garlic, and herbs — creating a dish that’s both hearty and bright.
And here’s the thing you need to know: cooking the chicken and veggies together in one dish isn’t just about saving time and cleanup. It lets the flavors mingle and deepen so every bite is tender chicken drenched in a flavorful chicken drumsticks tomato sauce that’s bursting with freshness.
Ingredients You’ll Need
- 8 chicken drumsticks (or thighs, wings, or even breasts if you prefer)
- 1-2 tablespoons olive oil (grape seed or avocado oil work great too)
- Salt and freshly ground black pepper to taste
- 1 large onion, sliced
- 4-6 garlic cloves, minced or sliced
- 2-3 sweet bell peppers, julienned (red, yellow, or orange add a nice pop of color)
- 2.5 pounds fresh tomatoes (or about 28 ounces canned crushed tomatoes)
- 1 tablespoon dry herb seasoning (a mix of thyme, basil, oregano, and parsley is perfect)
- Fresh herbs for garnish (parsley, thyme, rosemary, oregano, or basil — whatever you like!)
Let’s Get Cooking: Step-by-Step
Step 1: Prepare and Brown the Chicken
First things first, preheat your oven to 400°F (200°C). We’re going to start by seasoning the chicken drumsticks generously with salt and pepper.
Next, heat your oil in a large skillet over medium-high heat until shimmering. Carefully place the drumsticks in the skillet and brown them — about 5-8 minutes on one side and 3-5 minutes on the other. You’re aiming for a beautiful golden-brown crust here. This step locks in flavor and gives you that lovely juicy baked chicken drumsticks texture everyone loves.
Once browned, set the drumsticks aside. They’re partially cooked now and will finish baking in the sauce.
Step 2: Whip Up the Fresh Tomato and Pepper Sauce
Here’s where the magic happens! If you’re using fresh tomatoes (highly recommended for that smooth, less acidic taste), you’ll want to peel and crush them. To peel easily, cut an “X” on the stem end of each tomato, blanch them in boiling water for about one minute, then plunge them into ice water. The skins will slip right off.
Crush the peeled tomatoes by hand or pulse briefly in a food processor to your preferred chunkiness.
If canned tomatoes are your go-to (no judgment!), use slightly less quantity, dilute with a bit of water, and add a pinch of sugar to balance acidity. Both fresh and canned versions work great here!
Now, back to the skillet. Using the same pan with those lovely browned bits left behind, add a splash of oil if needed and toss in the sliced onion. Cook for about 5 minutes until softened and fragrant, stirring often and scraping the browned bits off the pan bottom — that’s flavor gold right there.
Add the minced garlic and julienned bell peppers, seasoning with a pinch of salt. Cook everything until the peppers soften but still have a bit of bite, around 3-5 minutes.
Pour in the crushed tomatoes, stir in your dry herb seasoning, and season with salt and pepper to taste. Let the sauce simmer gently for about 5-8 minutes, until it thickens slightly and all those flavors have married perfectly.
Step 3: Bake the Chicken in the Sauce
Grab a 9×13 inch baking dish and pour your fragrant tomato and pepper sauce into the bottom. Arrange the browned chicken drumsticks on top, nestling them comfortably.
Pop the dish into your preheated oven and bake uncovered for 35-45 minutes. The chicken will finish cooking in the sauce, becoming tender and infused with the savory tomato, pepper, and herb flavors.
When you pull it out, sprinkle with fresh herbs for a pop of color and freshness. Parsley or basil works wonderfully here!
Serving Suggestions: What to Pair It With
This dish is wonderfully versatile. Serve your roasted chicken with peppers and tomatoes over fluffy rice, creamy mashed potatoes, or al dente pasta to soak up all that amazing sauce.
Fresh rolls or crusty bread make great sidekicks for sopping up the juices. Or keep it light with a crisp green salad dressed in lemon vinaigrette — perfect for those healthy baked chicken recipes with vegetables fans.
Tips and Tricks for Perfect Chicken Drumsticks Every Time
- Swap it up: Feel free to use chicken thighs, wings, or breasts instead of drumsticks. Adjust baking time accordingly (thighs and wings bake similarly; breasts usually take less time).
- Canned tomatoes hack: When using canned crushed tomatoes, add a teaspoon of sugar and dilute slightly with water to cut acidity.
- Add a little heat: Toss in some red pepper flakes or diced jalapeño if you like a spicy kick.
- Veggie boost: Throw in zucchini, carrots, or mushrooms along with the bell peppers for a savory chicken drumsticks with vegetables twist.
- One-pan wonder: This is an easy one-pan chicken drumsticks dinner — less mess, more flavor.
Internal Links You’ll Love
If you enjoyed this recipe, here are some other tasty chicken dishes to check out:
- For a crispy, flavorful alternative, try my chicken wings recipe.
- If you want to go full garlic and herb, you’ll love these garlic butter chicken bites.
- Need a sweet and sticky sauce? Give my honey garlic chicken a whirl.
- Craving comfort food with pasta? Don’t miss the marry me chicken pasta.
- Looking for leaner options? Try these easy chicken breast recipes for variety.
Chicken Drumsticks With Tomatoes and Peppers
- Total Time: 1 hour 20 minutes
- Yield: 4–6 servings 1x
Description
A simple, flavor-packed dinner featuring juicy chicken drumsticks slow-baked in a rich tomato sauce with sweet bell peppers, onions, and garlic.
Ingredients
- 8 chicken drumsticks (or thighs, wings, or breasts)
- 1–2 tablespoons olive oil (grape seed or avocado oil work great too)
- Salt and freshly ground black pepper to taste
- 1 large onion, sliced
- 4–6 garlic cloves, minced or sliced
- 2–3 sweet bell peppers, julienned (red, yellow, or orange)
- 2.5 pounds fresh tomatoes (or about 28 ounces canned crushed tomatoes)
- 1 tablespoon dry herb seasoning (thyme, basil, oregano, parsley mix)
- Fresh herbs for garnish (parsley, thyme, rosemary, oregano, or basil)
Instructions
- Preheat oven to 400°F (200°C). Season chicken drumsticks with salt and pepper.
- Heat oil in large skillet over medium-high heat until shimmering. Brown drumsticks 5-8 minutes on one side and 3-5 minutes on the other until golden-brown. Set aside.
- If using fresh tomatoes, peel and crush them by cutting an ‘X’ on stem end, blanching in boiling water 1 minute, then ice water. Peel skins off and crush tomatoes by hand or pulse in food processor.
- In same skillet, add oil if needed and sauté sliced onion 5 minutes until softened, scraping browned bits.
- Add minced garlic and julienned bell peppers, season with salt. Cook 3-5 minutes until peppers soften but still have bite.
- Pour in crushed tomatoes, stir in dry herb seasoning, salt and pepper. Simmer 5-8 minutes until sauce thickens.
- Pour sauce into 9×13 inch baking dish. Arrange browned drumsticks on top.
- Bake uncovered 35-45 minutes until chicken is tender and cooked through.
- Garnish with fresh herbs before serving.
Notes
Use fresh tomatoes for best flavor. Adjust baking time if using thighs, wings, or breasts. Add red pepper flakes for heat or extra veggies like zucchini or mushrooms for variety.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Oven Baked
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 drumstick with sauce
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
This dish packs protein from the chicken and vitamins from the peppers and tomatoes, making it a balanced, healthy chicken drumsticks recipe perfect for a weekday meal or weekend family dinner.
Final Thoughts: Why This Recipe Works
This chicken drumsticks with tomatoes and peppers recipe hits all the marks for a dinner that’s simple, satisfying, and packed with fresh flavors. It’s perfect for home cooks who want to impress with minimal fuss and maximum taste. Plus, the slow braising in the tomato and pepper sauce makes the chicken irresistibly tender.
If you’re tired of the same old chicken routine, this dish gives you a fresh, flavorful way to shake things up without complicating your life. Trust me — once you try baking chicken drumsticks this way, you’ll wonder why you didn’t do it sooner.
Give it a try and let me know how it goes! Snap a pic and share your tweaks or favorite sides in the comments below. Cooking should be fun, delicious, and easy — and this recipe checks all those boxes.
Ready for more? Check out some other delicious recipes on Virile Recipes:
- Craving a sweet twist? Try this sticky honey chicken.
- Need a quick pasta fix? Don’t miss the marry me chicken pasta.
- Or explore some fresh chicken breast recipes for lighter meals.
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