Ingredients

The following ingredients have 6 Servings
  • 2 lbs potatoes (cubed into 1"-1 1/2" pieces)
  • 3 tbsp olive oil
  • 1 lemon (juice and zest)
  • 4 garlic cloves, (minced or pressed)
  • 1 tsp ground turmeric
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 eggs
  • Juice from one lemon ((about 2 tbsp))
  • 2.5 lbs chicken drumsticks ((6 large drumsticks))
  • 1 cup breadcrumbs (panko or plain)
  • 2 tsp garlic powder
  • 1 tsp ground turmeric
  • 1/2 tsp paprika
  • 1/4 tsp ground thyme
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • Olive oil (for basting)
  • Lemon wedges (for serving)

Instruction

  • Preheat oven to 425°F. Add all potato ingredients to a large mixing bowl and toss to combine so that the potato pieces are evenly coated.
  • Pour out potatoes onto a large rimmed sheet pan and push them towards the exteriors of the pan, leaving room for the drumsticks. Brush the excess liquid on the center space to help keep the drumsticks, when they're added, from sticking to the pan.
  • Add eggs and lemon juice to a shallow dish and beat with a fork.
  • In a separate shallow dish, add breadcrumbs, garlic powder, turmeric, paprika, thyme, salt, and pepper.
  • Dip each drumstick into the egg mixture, and then into the breadcrumb mixture, taking care to press the breadcrumb mixture on the drumstick to adhere to all parts. Repeat for all drumsticks, placing them in an alternating fashion in the open space on the sheet pan.
  • Bake for 25 minutes, then remove and baste each drumstick with olive oil. Flip each drumstick and potato over, and then place back in the oven to bake for an additional 25 minutes, or until the potatoes are fork-tender and the chicken reaches 165°F. Let stand for a few minutes, squeeze lemon wedges over top of chicken and potatoes, and serve.