Baked Chicken Drumsticks with Roasted Cauliflower & Potato Salad

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.