Name: Baked Chicken Drumsticks with Roasted Cauliflower & Potato Salad
Total time: 40 min
Ingredients: 1 medium russet potato, scrubbed and cut into 1-inch pieces; 2 tablespoons extra-virgin olive oil; 0.5 teaspoon salt, divided; 0.5 teaspoon ground pepper, divided; 2 pounds chicken drumsticks; 3 teaspoons dried tarragon, divided; 4 cups cauliflower florets; 2 tablespoons mayonnaise; 2 tablespoons chopped cornichons; 1 tablespoon minced shallot; 2 teaspoons whole-grain mustard

Baked Chicken Drumsticks with Roasted Cauliflower & Potato Salad

5.0

(1)

1 Review

Tossing the roasted cauliflower and potatoes with the creamy tarragon dressing while they're hot infuses them with flavor. The cornichons are an unexpected, delicious addition to this potato salad dressing. If you don't have any on hand, pickles or even relish would be good too.

Breana Lai Killeen, M.P.H., RD

Published on February 25, 2021

Baked Chicken Drumsticks with Roasted Cauliflower & Potato Salad — Photo: Jason Donnelly

Active Time:

20 mins

Total Time:

40 mins

Servings:

Nutrition Profile:

Dairy-Free Gluten-Free Heart Healthy Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 medium russet potato, scrubbed and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 pounds chicken drumsticks
3 teaspoons dried tarragon, divided
4 cups cauliflower florets
2 tablespoons mayonnaise
2 tablespoons chopped cornichons
1 tablespoon minced shallot
2 teaspoons whole-grain mustard

Directions

Position racks in upper and lower thirds of oven; preheat to 450°F. Coat a rimmed baking sheet with cooking spray.
Toss potato, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on the prepared pan. Add chicken to the pan and sprinkle with 2 teaspoons tarragon and the remaining 1/4 teaspoon each salt and pepper.
Roast the chicken and potatoes on the bottom rack for 15 minutes. Stir cauliflower into the potatoes. Continue roasting until an instant-read thermometer inserted in the thickest part of a drumstick without touching bone registers 165°F and the vegetables are tender, about 15 minutes more. Move the pan to the upper rack and turn the broiler to high. Broil until the chicken starts to brown, about 3 minutes.
Meanwhile, whisk mayonnaise, cornichons, shallot and mustard with the remaining 1 tablespoon oil and 1 teaspoon tarragon in the bowl.
Transfer the chicken to a serving platter. Add the vegetables and any pan drippings to the dressing and toss to coat. Serve the chicken with the salad.

Nutrition Facts (per serving)

353	Calories
19g	Fat
16g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. chicken & 1 cup salad
Calories 353
% Daily Value *
Total Carbohydrate 16g	6%
Dietary Fiber 3g	11%
Total Sugars 2g
Protein 29g	58%
Total Fat 19g	24%
Saturated Fat 3g	15%
Cholesterol 139mg	46%
Vitamin A 136IU	3%
Sodium 586mg	25%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.