Herb Roasted Drumsticks with Potatoes

By rainmaker

Ingredients

• 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 olive oil
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• 3/4 teaspoon ground pepper divided
• 1/2 teaspoon salt plus a pinch divided
• 2 pounds chicken drumsticks
• 3 teaspoons dried herb seasoning blend divided
• 6 tablespoons sour cream
• 2 teaspoons lemon juice

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Position racks in upper and lower thirds of oven; preheat to 450 degrees F. Coat a rimmed baking sheet with cooking spray.

Step 2

Toss sweet potatoes, potato, onion, oil, rosemary, thyme, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Spread evenly on the prepared pan. Add chicken to the bowl and sprinkle with 2 teaspoons herb seasoning, the remaining 1/4 teaspoon pepper and 1/4 teaspoon salt. Place the chicken on top of the vegetables.

Step 3

Roast the chicken and vegetables on the bottom rack, stirring once, until an instant read thermometer inserted in the thickest part of a drumstick without touching bone registers 165 degree F and the potatoes are tender, about 30 minutes. Move the pan to the upper rack and turn the broiler to high. Broil until the chicken starts to brown, about 3 minutes.

Step 4

Meanwhile, stir sour cream and lemon juice with the remaining 1 teaspoon herb seasoning and pinch of salt in a small bowl. Serve the chicken and vegetables with the sauce.