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20 minute dinner recipes

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Roasted Chicken Drumsticks & Potatoes with Mojo Sauce


From EatingWell:  March/April 2013

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



  1. Preheat oven to 475°F. Coat a large rimmed baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. Serve each portion of chicken and potatoes (halved if desired) with about 2 tablespoons sauce. Garnish with the remaining 2 tablespoons cilantro.


Per serving : 374 Calories; 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

2 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fruit, 5 lean meat, 1 1/2 fat

Tips & Notes