Herb-Roasted Drumsticks w/ Potatoes

Original cookbook page 62

Lightly adapted from The Hearty Boys cookbook. Both the drumsticks and the sauce in this recipe can be made earlier in the day (or the day before) so you can pop them in the oven when heat. The Cajun would be delicious too. Whatever spice you go for a mild five-spice or a hot Cajun seasoning.

Ingredients

• 2 medium potatoes, cut into 1-inch pieces
• 1 medium yellow onion, chopped
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• 1 teaspoon ground paprika, divided
• 1 teaspoon salt plus a pinch, divided
• 1/4 teaspoon ground pepper, divided
• 3 teaspoons dried herb seasoning blend, divided
• 6 tablespoons sour cream
• 2 teaspoons lemon juice
• 4 chicken drumsticks (about 2 pounds), skin on (see Tip)
• 1 teaspoon canola oil

Instructions

1. Preheat oven to 400°F.
2. Toss potatoes, onion, olive oil, rosemary, thyme, 1 teaspoon pepper and a pinch of salt in a large bowl until evenly coated. Transfer to a rimmed baking sheet and spread in an even layer. Roast for 30 minutes.
3. Meanwhile, combine sour cream and lemon juice in a small bowl. Sprinkle with a pinch of salt and the prepared pan. Add chicken and bake for 5 minutes. Transfer the chicken and the potatoes to the upper rack and turn the oven down to high. Broil until the chicken is no longer pink inside and registers 165°F on an instant-read thermometer inserted in the thickest part of the drumstick without touching bone (registers 180°F on instant-read thermometer). Allow the pan to the upper rack and turn the oven broiler on high. Broil until the chicken