Herb-Crusted Chicken Drumsticks with Roasted Sweet Potatoes

Name: Herb-Crusted Chicken Drumsticks with Roasted Sweet Potatoes
Cook time: 40 min
Yield: 4 servings
Ingredients: 15 ml olive oil; 3 g kosher salt; 680 g sweet potatoes peeled or scrubbed and cut into 2.5 cm wedges; 30 g plain breadcrumbs; 4 g smoked paprika; 3 g garlic powder; 2 g dried thyme; 2 g dried rosemary crushed lightly; 2 g black pepper freshly ground; 5 g kosher salt; 15 ml olive oil; 8 count chicken drumsticks patted dry; 1 count lemon cut into wedges for serving

This side course pairs herb-crusted chicken drumsticks with roasted sweet potatoes on a single sheet pan. The drumsticks bake until the skin is browned and the crumb coating is crisp, while the sweet potatoes roast alongside until tender and caramelized at the edges.

By Julienne

Cook time: 40 minutes

Servings: 4

Ingredients

15 ml olive oil
3 g kosher salt
680 g sweet potatoes peeled or scrubbed and cut into 2.5 cm wedges
30 g plain breadcrumbs
4 g smoked paprika
3 g garlic powder
2 g dried thyme
2 g dried rosemary crushed lightly
2 g black pepper freshly ground
5 g kosher salt
15 ml olive oil
8 count chicken drumsticks patted dry
1 count lemon cut into wedges for serving

Instructions

Heat the oven to 220 C. Line a rimmed sheet pan with parchment paper or foil if desired for easier cleanup. Oven fully preheated and sheet pan ready.
In a large bowl, toss the sweet potatoes with 15 ml olive oil and 3 g of the kosher salt. Spread them on one side of the sheet pan in a single layer. Sweet potatoes are coated evenly and arranged without crowding.
In a small bowl, mix the breadcrumbs, smoked paprika, garlic powder, thyme, rosemary, black pepper, and the remaining 5 g kosher salt. Drizzle in the remaining 15 ml olive oil and stir until the crumbs look evenly moistened. Herb crumb mixture is evenly seasoned and lightly damp.
Press the seasoned crumb mixture all over the drumsticks so it adheres to the skin, then set the drumsticks on the open side of the sheet pan beside the sweet potatoes. Chicken is fully coated and arranged in a single layer beside the sweet potatoes.
Bake for 30 minutes, then rotate the pan and continue baking 10 minutes more, until the chicken skin is browned and the coating is crisp. The chicken is done when the thickest part reaches 74 C and the juices run clear. Chicken skin is crisp and an instant-read thermometer reads 74 C.
If the sweet potatoes are tender and browned before the chicken finishes, transfer them to a serving dish and keep warm. Rest the chicken for 5 minutes, then serve with the roasted sweet potatoes and lemon wedges if using. Chicken has rested briefly and the sweet potatoes are tender at the center.