Crisp and perfectly golden chicken drumsticks are baked in a yummy sauce made with garden fresh tomatoes, onions, garlic, and plenty of bell peppers. The sauce is so out of this world and just perfect with a bowl of rice or pasta.

There's something really comforting about a chicken dinner. Chicken is usually liked by everyone, but something about it, if served right, just can't beat the chilly autumn day! You can please just about anyone, even picky eaters! So it's perfect to everyone's taste buds.

This easy meal is my go-to when I'm having guests or family over. And usually, I make sure to make extra, because this meal goes fast! All you need is a quick pot of pasta, rice, or mashed potatoes, some dinner rolls and a salad, and you're all set for a restaurant-worthy meal! Be prepared with a pencil and paper if anyone asks for the recipe!

The sauce you get from the tomatoes, bell peppers, onions, and the garlic is phenomenal. The fresh tomatoes add this earthiness and freshness to this dish. And it's also much smoother and less acidic than if this entire recipe was made with only canned tomatoes. The magic about this dish, is that the longer the chicken sits in the sauce after you bake it, the more flavorful and tender your chicken will become.

How to Peel Tomatoes

  1. Method One: Cut an X on the top and bottom of the tomatoes and place all the tomatoes in a large bowl and pour hot boiling water over your tomatoes. Let them stand for about 1 minute. The skin should be much easier to peel.
  2. Method Two: Take a little longer, but get the job done. Cut an X on the top and bottom of the tomatoes. Bring a pot of water to a boil. Once it boils, drop your tomatoes and let them sit for 30 seconds. The skin should be easy to peel with your hands!

Once the skin is off the tomatoes, cut out the stem and cut them in fours. Place them into a food processor or blender and crush them until the tomatoes are as smooth or as chunky as you want them to be.

How to Have Nicely Golden Chicken

If you're defrosting your chicken, make sure the chicken is completely dry before seasoning and placing into your skillet. You can do that by placing your raw chicken into the fridge uncovered for 1 to 2 hours.

Brown the chicken on both sides. The chicken shouldn't be cooked through, you'll be putting your chicken with the tomato sauce into the oven later.

If you're like me and really impatient, you can place your raw seasoned chicken into the skillet without drying it out. It may not have a nice golden crust, but it will taste the same after you take it out of the oven.

Prep time:
15 minutes
Cook time:
65 minutes
Chill time:
Total time:
1 hour 20 minutes
8 Servings


  • 8 Drumsticks, you can use chicken thighs, chicken wings, or chicken breast
  • 1-2 tbsp Oil
  • Salt
  • Black Pepper, to taste
  • 1 Large Onion, Sliced
  • 4-6 Garlic Cloves, minced or sliced
  • 1-2 Large Bell Peppers or 5-6 Small Bell Peppers
  • 2 1/2 lbs Fresh Tomatoes, peeled and crushed, thats about 5 tomatoes
  • 1 can Crushed or Diced Tomatoes
  • 1 tbsp Dry Herb Seasoning, chicken seasoning, dry thyme, parsley, basil, oregano, etc
  • 1 tbsp Fresh Herbs, parsley, thyme, rosemary, oregano, basil, etc.


  1. Preheat oven to 400 F.
  2. Season the chicken with salt and pepper. Heat oil in a skillet over high heat and brown the chicken until golden on both sides. About 5-8 minutes. The chicken will not be cooked through at this point, but will continue cooking in the oven. Place the ready chicken into a prepared glass pan.
  3. Prep the tomatoes if you haven't already.
  4. To peep tomatoes, cut a small, shallow X on the stem and bottom of each tomato. Place them into a bowl and pour hot boiling water over them. Let them stand for about 1 minutes. The skin should be easy to peel. Cut out the stem of the tomatoes and slice them largely and place them into a food processor or blender and crush them until the tomatoes are as smooth or as chunky as you like.
  5. In the same skillet you used for the chicken, (no need to clean it) add more oil and add onion. Saute them until they slightly soften, season with salt and pepper. Add the garlic and peppers. Cook on medium heat until the peppers have softened as well. 3-5 minutes.
  6. Pour in the crushed tomatoes from the blender or food processor and one can of crushed or diced tomatoes. Taste and season with salt and pepper to taste. As well as any herbs that you like, such as thyme, parsley, basil, or oregano. You can also add any other seasoning that you like. Bring to a boil and cook from about 5-8 minutes, until the sauce thickens slightly.
  7. Pour the sauce over the chicken you already have in your prepared pan. You can take out a few chickens and place them on top of the sauce if you'd like.
  8. Bake in the preheated oven for 35-45 minutes.
  9. Garnish with fresh herbs. Enjoy!

Recipe notes

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