Preheat oven to Gas 7, 220ºC, 425ºF. Cut the potato into 1cm (½in) cubes and the onions into 8 wedges. Heat the oil in a large roasting tin. Add potatoes, sprinkle with chilli if using, and roast for 10 minutes.
Score the chicken drumsticks with a sharp knife. Warm the marmalade in a pan until it almost melts, then add the chicken pieces and roll in the marmalade to coat.
Remove potatoes from the oven, add the chicken, season well and roast for 25 minutes more. Add peppers and cook for 10-15 minutes until chicken is golden, and cooked through with no pink showing.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.