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Roasted Chicken Drumsticks & Potatoes with Mojo Sauce

March/April 2013

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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.


Roasted Chicken Drumsticks & Potatoes with Mojo Sauce

Makes: 4 servings, 2 drumsticks, 1/2 cup potatoes each

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Tips & Notes

  • 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.

Nutrition

Per serving: 374 calories; 14 g fat (2 g sat, 7 g mono); 108 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 36 g protein; 3 g fiber; 716 mg sodium; 930 mg potassium.

Nutrition Bonus: Vitamin C (59% daily value), Zinc (28% dv), Potassium (27% dv), Iron (17% dv), Magnesium (15% dv).

Carbohydrate Servings: 2

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


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Recipe Categories

Total Time
45 minutes or less
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Roast
Meal/Course
Dinner

Type of Dish
Main dish, poultry
Ethnic/Regional
Central/South American
Ease of Preparation
Easy
Publication
March/April 2013
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