Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Glazed Drumsticks with Sweet Potatoes
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 616
- Total Fat
- 30 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 165 milligrams
- Sodium
- 753 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 8 grams
- Sugar
- 28 grams
- Protein
- 32 grams
Simple, spice-rubbed drumsticks get a boost of flavor from a glaze of peach preserves, horseradish, garlic and scallion, resulting in sticky-sweet, tender roast chicken with a savory punch. Serve alongside sweet potatoes with mustard-butter and a quick sauté of shaved Brussels sprouts.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 616
- Total Fat
- 30 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 165 milligrams
- Sodium
- 753 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 8 grams
- Sugar
- 28 grams
- Protein
- 32 grams
Ingredients
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Directions
- Preheat the oven to 450 degrees F. Season the chicken with salt, pepper and the paprika and arrange on two-thirds of a rimmed baking sheet. Rub the rest of the baking sheet with vegetable oil and add the sweet potatoes, cut-side down. Bake until the chicken is golden brown and the sweet potatoes are tender, 30 to 35 minutes.
- Meanwhile, make the glaze: Heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add the garlic and white and light green scallions; cook until tender, 2 to 3 minutes. Stir in the preserves, horseradish and 1 tablespoon mustard; bring to a simmer, then remove from the heat.
- After the chicken has been in the oven for 20 minutes, brush with half of the glaze, then continue to roast. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat; add the Brussels sprouts and season with salt and pepper. Cook, tossing, until slightly charred and tender, 3 to 4 minutes.
- When the chicken is done, brush with the remaining glaze, as well as any glaze from the baking sheet. Stir together the butter and remaining 2 teaspoons mustard; fluff the sweet potatoes, top with the mustard butter and sprinkle with the dark scallion greens. Divide the chicken, Brussels sprouts and sweet potatoes among plates.
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