Roasted Chicken Drumsticks & Potatoes with Mojo Sauce
Preheat oven to 475 degrees F. Coat a large rimmed baking sheet with cooking spray.Advertisement
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 degrees 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.
To remove the skin from chicken drumsticks, grip skin from the meaty end of the drumstick with a paper towel and pull down toward the exposed bone until it comes off completely.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
1 starch, 1/2 fruit, 5 lean meat, 1 1/2 fat