Greek Lemon Chicken Drumsticks with Crispy Potatoes

By Sprig Originals ✓ · cooked up in Sprig

A one-pan Greek dinner built for kids: juicy lemon-and-oregano drumsticks they can pick up with their hands, roasted over potato wedges that turn golden and crisp on the outside and fluffy inside. Nothing spicy, nothing chewy — just buttery lemon, mild garlic, and a little salty feta on top if your table likes it.

Ingredients

• 8 chicken drumsticks
• 1.5 lb Yukon Gold potatoes, cut into 1-inch wedges
• 4 tbsp olive oil
• 1 lemon (juice of the whole lemon, about 3 tbsp)
• 2 tsp dried oregano
• 2 garlic cloves, finely grated
• 1.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup chicken broth
• 0.33 cup feta cheese, crumbled (optional)

Instructions

1. Heat the oven to 425°F (220°C). In a large bowl, whisk together the olive oil, lemon juice, oregano, grated garlic, salt, and pepper.
2. Add the potato wedges to the bowl and toss to coat, then lift them out and spread them in a single layer over a large rimmed baking sheet or 9x13-inch roasting pan.
3. Add the drumsticks to the bowl with the leftover dressing and turn them until fully coated. Nestle them among the potatoes, leaving a little space around each one so everything browns.
4. Pour the chicken broth into an empty corner of the pan (not over the chicken, so the skin stays dry) and roast for 30 minutes.
5. Turn the potatoes with a spatula, spoon a little pan juice over the drumsticks, and roast 20 to 25 minutes more, until the potatoes are golden at the edges and the chicken reads 175°F (80°C) at the thickest part of the drumstick.
6. Rest 5 minutes, then scatter the feta over the potatoes if using and spoon the lemony pan juices over each plate before serving.

Chef's tips

Nutrition (per serving, estimated)

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