Baked chicken drumsticks with roasted cauliflower & potato salad
Indulge in a flavorful dish with baked chicken drumsticks and a side of roasted cauliflower and potato salad. A perfect blend of savory and roasted flavors.
Ingredients:
- 1 medium russet potato, scrubbed and cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 910g chicken drumsticks
- 3 teaspoons dried tarragon, divided
- 4 cups cauliflower florets
- 2 tablespoons mayonnaise
- 2 tablespoons chopped cornichons
- 1 tablespoon minced shallot
- 2 teaspoons whole-grain mustard
Instructions:
- Place the oven racks on the top and bottom levels and preheat the oven to 450°F. Grease a baking sheet with cooking spray.
- Mix together diced potato, 1 tablespoon of oil, and 1/4 teaspoon of salt and pepper in a large bowl. Spread the mixture evenly on the prepared baking sheet. Place the chicken on the same pan and sprinkle with 2 teaspoons of tarragon, and the remaining 1/4 teaspoon each of salt and pepper.
- Roast the chicken and potatoes on the lower oven rack for 15 minutes. Afterward, add cauliflower to the potatoes. Roast further until a meat thermometer reads 165°F when inserted into the thickest part of a drumstick without touching the bone. This step takes about 15 more minutes. Move the baking sheet to the top rack and switch the broiler to high. Broil until the chicken begins to brown, approximately 3 minutes.
- In the meantime, whisk together mayonnaise, chopped cornichons, shallot, and mustard with the remaining 1 tablespoon of oil and 1 teaspoon of tarragon in the same bowl.
- Place the cooked chicken on a serving dish. Combine the roasted vegetables and any juices from the pan with the prepared dressing, and toss gently to combine. Serve the chicken accompanied by the salad.
Summary:
- Calories: 2198 kcal
- Fat: 135 g
- Protein: 178 g
- Carbs: 65 g
- Potassium: 4209 mg
- Magnesium: 293 mg