Preheat oven: Set oven to 200°C (400°F). Line a large baking dish or sheet with parchment paper.
Season the chicken: In a bowl, mix chicken drumsticks with 2 tbsp olive oil, garlic powder, paprika, oregano, salt, and pepper. Let sit while prepping vegetables.
Prep the veggies: Toss diced potatoes, carrots, and bell pepper with 1 tbsp olive oil, salt, and pepper.
Assemble on pan: Arrange seasoned drumsticks on the tray. Spread the veggie mix around the chicken in a single layer.
Roast: Bake for 35–40 minutes, flipping drumsticks once halfway through. Chicken should be golden and reach 75°C (165°F) internal temp. Veggies should be fork-tender.
Add fresh sides: Once out of the oven, top with sweet corn, cucumber slices, avocado, and a scoop of guacamole.
Garnish & serve: Sprinkle fresh parsley or cilantro on top. Serve hot or warm.
Notes & Variations:
Swap drumsticks for boneless thighs or tofu.
Add zucchini, red onion, or cherry tomatoes for more variety.
Store leftovers up to 3 days in the fridge – reheat in the oven for best texture.
