A super-easy caramel sauce brushed onto oven-roasted chicken drumsticks makes this an impressive fast weeknight dinner or go-to party appetizer. A cool shaved celery salad spiked with lime juice keeps things refreshing and simple. Serve with rice noodles tossed with sesame oil and a splash of soy sauce. Source: EatingWell Magazine, May/June 2018

Julia Clancy
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Ingredients

Directions

  • Position racks in upper and lower thirds of oven; preheat to 450 degrees F. Set a wire rack on a rimmed baking sheet and coat both with cooking spray.

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  • Place chicken on the rack and sprinkle both sides with salt. Roast on the lower rack until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 25 minutes.

  • Meanwhile, use a vegetable peeler to shave as much of the celery as you can into ribbons. Thinly slice any celery that can't be shaved. Toss the celery in a large bowl with oil, lime zest and 2 tablespoons lime juice. Set aside.

  • Combine the remaining 1/4 cup lime juice and tamari in a small bowl; set near the stove. Whisk brown sugar and water in a small skillet. Then, without stirring, cook over medium heat until the sugar is bubbling, fragrant and deep amber in color, 3 to 5 minutes. Remove from heat and add the tamari mixture. Return to medium heat and simmer rapidly, stirring occasionally, until thickened, 2 to 4 minutes. Remove from heat and whisk in butter.

  • Preheat broiler to high. Brush the chicken with some of the caramel sauce. Broil on the upper rack until browned in spots, 1 to 2 minutes. Serve the chicken over the reserved celery salad with the remaining caramel sauce drizzled on top.

Nutrition Facts

440 calories; 24.1 g total fat; 8.1 g saturated fat; 203 mg cholesterol; 759 mg sodium. 666 mg potassium; 19 g carbohydrates; 1.8 g fiber; 15 g sugar; 35.6 g protein; 700 IU vitamin a iu; 11 mg vitamin c; 45 mcg folate; 73 mg calcium; 2 mg iron; 46 mg magnesium; 13 g added sugar;

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