Oven-Baked Rooster Drumsticks with Potatoes

Substances

• 2 medium candy potatoes, lower into 1-trail objects

• 1 medium russet potato, lower into 1-trail objects

• 1 medium yellow onion, chopped

• 1 tablespoon extra-virgin olive oil

• 2 teaspoons chopped new rosemary

• 2 teaspoons chopped new thyme

• ¾ teaspoon ground pepper, divided

• ½ teaspoon salt plus a pinch, divided

• 2 pounds rooster drumsticks

• 3 teaspoons dried herb seasoning mix, divided

• 6 tablespoons bitter cream

• 2 teaspoons lemon juice

1. Deliver racks in upper and lower thirds of oven; preheat to 450 levels F. Coat a rimmed baking sheet with cooking spray.

2. Toss candy potatoes, potato, onion, oil, rosemary, thyme, 1/2 teaspoon pepper and 1/4 teaspoon salt in a expedient bowl. Unfold evenly on the ready pan. Add rooster to the bowl and sprinkle with 2 teaspoons herb seasoning, the last 1/4 teaspoon pepper and 1/4 teaspoon salt. Deliver the rooster on high of the vegetables.

3. Roast the rooster and vegetables on the underside rack, stirring as soon as, except a true away-learn thermometer inserted within the thickest half of a drumstick with out touching bone registers 165 levels F and the potatoes are refined, about half-hour. Transfer the pan to the upper rack and turn the broiler to excessive. Broil except the rooster begins to brown, about 3 minutes.

4. Meanwhile, scurry bitter cream and lemon juice with the last 1 teaspoon herb seasoning and pinch of salt in a minute bowl. Attend the rooster and vegetables with the sauce.

Nutrition Details (per serving)