Emilie Monjoli
CSMS Magazine
Use your favorite dried herb blend to season both the drumsticks and the sauce in this sheet-pan dinner. A garlic-and-herb mix is crowd-pleasing, but something with a little more heat, like Cajun, would be delicious too. Whichever way you go, opt for a salt-free version to keep the sodium down.
2 medium sweet potatoes, cut into 1-inch pieces
1 medium russet potato, cut into 1-inch pieces
1 medium yellow onion, chopped
1 tablespoon extra-virgin-oil
2 tablespoons chopped, chopped fresh rosemary
2 teaspoons chopped fresh thyme
¾ teaspoon salt plus a pinch, divided pounds chicken drumsticks
3 teaspoons dried herb seasoning blend, divided
tablespoons sour cream
2 teaspoons lemon juice
Preheat oven to 425 degrees. In a large bowl, combine 2 tablespoons of olive oil with the Italian seasoning, salt, pepper and minced garlic. Place drumsticks and onion wedges on a foil-lined, large-rimmed baking sheet (12×17) and lightly brush both sides with the herb-oil mixture. Then, lightly sprinkle chicken with additional sea salt.
Next, add one additional tablespoon of olive oil to the remaining herb-oil mixture. Add the veggies and garlic halves to the bowl and toss well to coat. Arrange vegetables on baking sheet alongside the chicken and onion wedges.
Roast 40-45 minutes, until chicken is cooked through and vegetables are tender. Serve with a big salad and buttermilk biscuits with butter.
