Herb-Roasted Chicken Drumsticks with Veggie Potatoes

step 1 Preheat oven to 400°F (200°C).
step 2 In a large bowl, mix olive oil, minced garlic, paprika, thyme, oregano, salt, and pepper.
step 3 Add drumsticks to the bowl and coat them thoroughly in the herb mixture.
step 4 In a large baking dish, spread out the diced potatoes, chopped bell peppers, and onion.
step 5 Pour the remaining herb mixture over the vegetables and toss to coat.
step 6 Nestle the drumsticks on top of the vegetable mix.
step 7 Pour chicken broth or water into the baking dish to help create steam and keep the dish moist.
step 8 Cover with foil and bake for 30 minutes.
step 9 Remove foil and continue baking for another 25-30 minutes, or until the chicken is fully cooked and golden, and the vegetables are tender.
step 10 Garnish with chopped parsley before serving.

Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option. This dish can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.