Roasted Chicken Drumsticks & Potatoes with Mojo Sauce

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