Roasted Chicken Drumsticks & Potatoes

Roasted Chicken Drumsticks & Potatoes

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 8

    chicken drumsticks (2½-3 pounds), skin removed (see Tip)

  • 1

    pound new or baby potatoes, scrubbed and left whole

  • 2

    tablespoons canola oil, divided

  • 1

    teaspoon salt, divided

  • ½

    teaspoon freshly ground pepper, divided


Preheat oven to 475°F. Coat a large rimmed baking sheet with cooking spray. Toss chicken and potatoes in a large bowl with 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; spread in a single layer on the prepared baking sheet. Bake, turning once halfway through, until an instant-read thermometer inserted into the thickest part of a drumstick without touching the bone registers 165°F, 30 to 35 minutes. Serve each portion of chicken and potatoes (halved if desired) with about 2 tablespoons sauce (mojo). Garnish with the remaining 2 tablespoons cilantro.


Facebook Conversations