Name: Roasted Honey Mustard–Glazed Chicken Drumsticks with Sweet Potato Coins
Total time: PLACEHOLDER
Ingredients: 2 pounds sweet potatoes , peeled, trimmed, and sliced into ¾-inch-thick rounds; 2 tablespoons vegetable oil; ¼ teaspoon cayenne pepper; Salt and pepper; ½ cup honey; ¼ cup soy sauce; ¼ cup yellow mustard; 2 teaspoons cornstarch; 8 (6-ounce) chicken drumsticks , skin removed, brined if desired

Why This Recipe Works

To achieve our goal of flavorful drumsticks, we removed the drumsticks' skin (which tended to turn flabby beneath a thick glaze), seasoned the meat, and tossed the drumsticks in a thick mixture of honey, soy sauce, mustard, and cornstarch. To get the chicken and sweet potatoes to roast at the same rate, we sliced the potatoes into thick rounds, tossed them with cayenne for a touch of heat, and microwaved them just long enough to soften their dense texture. The potatoes picked up flavorful browning just as the chicken's coating began to caramelize. Applying more glaze partway through roasting gave the drumsticks an attractive sheen, and flipping the potatoes ensured even browning. Our two elements finished roasting right on cue, making for a fuss-free dinner from a single pan. Chicken drumsticks come in various sizes;

Before You Begin

if your chicken drumsticks are smaller than 6 ounces each, you may need to adjust the baking time. If you opt not to peel the sweet potatoes, be sure to scrub them well before slicing. If using kosher chicken, do not brine. If brining the chicken, do not season with salt in step 4.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.

Toss sweet potatoes with oil and cayenne, season with salt and pepper, and arrange in single layer on large plate. Microwave potatoes until they begin to soften but still hold their shape, 6 to 8 minutes, flipping them halfway through microwaving.

Whisk honey, soy sauce, mustard, and cornstarch together in large bowl. Microwave glaze, whisking occasionally, until slightly thickened, 3 to 5 minutes. Let glaze cool slightly.

Pat chicken dry with paper towels, season with salt and pepper, and toss with half of glaze. Arrange chicken on one side of prepared sheet. Spread sweet potatoes in single layer on other side of prepared sheet. Roast chicken and sweet potatoes for 20 minutes.

Brush chicken with remaining glaze and carefully flip sweet potatoes over with spatula. Continue to roast chicken and potatoes until glaze is well browned, chicken registers 175 degrees, and sweet potatoes are lightly browned, 15 to 20 minutes. Let chicken and sweet potatoes rest on sheet for 10 minutes before serving.