Roasting chicken and potatoes right in the same pan is a great shortcut for a busy night. While you make this healthy roast chicken recipe, whir up a quick batch of this tangy Cuban mojo sauce for drizzling and dipping.
4 servings, 2 drumsticks, 1/2 cup potatoes each
Active Time: 30 minutes |
Total Time: 45 minutes
8 chicken drumsticks (2 1/2-3 pounds), skin removed (see Tip)
1 pound new or baby potatoes, scrubbed and left whole
2 tablespoons canola oil, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2/3 cup orange juice
3 tablespoons lime juice
1/4 cup chopped fresh cilantro, divided
5 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon dried oregano
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.
Meanwhile, combine orange juice, lime juice, 2 tablespoons cilantro, garlic, cumin, onion powder, oregano, the remaining 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender or food processor. Puree until smooth. Transfer to a small saucepan; bring to a boil over medium-high. Reduce heat to maintain a lively simmer and cook until reduced to about 1/2 cup, 8 to 10 minutes.
Serve each portion of chicken and potatoes (halved if desired) with about 2 tablespoons sauce. Garnish with the remaining 2 tablespoons cilantro.
Per serving :
14 g Fat;
2 g Sat;
7 g Mono;
108 mg Cholesterol;
26 g Carbohydrates;
36 g Protein;
3 g Fiber;
716 mg Sodium;
930 mg Potassium