chicken drumsticks (2½-3 pounds), skin removed (see Tip)
pound new or baby potatoes, scrubbed and left whole
tablespoons canola oil, divided
teaspoon salt, divided
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.