Drumsticks, Crispy Brussel Chips, Oven Fries + Tahini Sauce
Why we love it:
- 2 pounds Chicken Drumsticks (about 2-3 per person depending on size and appetite)
- 2 teaspoons Extra Virgin Olive Oil (divided)
- 2 teaspoons Kosher Salt (divided)
- 1⁄4 teaspoon Black Pepper (freshly cracked)
- 1 pound Russet Potato
- 1 Tablespoon Unsalted Butter (optional)
- 3⁄4 pound Brussels Sprouts
- 1 Lemon
- 2 Tablespoons Tahini
- 1⁄2 teaspoon Turmeric
- 1⁄2 teaspoon Maple Syrup
- 2 Tablespoons Water (possibly more)
1. PREHEAT THE OVEN TO 425 DEGREES
Line 2 baking sheets with parchment for easy clean up. Set one aside for the potatoes.
Place the chicken on the baking sheet. Drizzle ½ of the olive oil on them and rub with ½ of the salt and all of the black pepper. Spread out to one even layer and place in the oven. Roast for about 30 minutes total, rotating them every 10 minutes.
Meanwhile, wash the potatoes well. Cut them in half lengthwise and place cut side down. Then slice into thick wedges, you’ll get about 5-7 depending on how large each potato is. Cut on an angle up, over and down the other side, picture cutting like the spokes on a bicycle.
Toss on the other baking sheet with the rest of the oil and salt. Spread into an even layer with space in between. Dot with the butter, if using.
Place in the oven for 8 minutes.
Trim off the bottom of the brussels sprouts. You’ll notice that some of the leaves fall off - great! Save those. Using your fingers gently encourage the other leaves to fall off too. When that becomes impossible, trim another small bit of the bottom off and another section of leaves will be loose enough to remove. Repeat as needed. When you get to a fairly small, tight core of leaves, or the leaves are smaller than a dime, just leave that part whole and roast it that way.
5. ADD TO POTATO PAN
When the potatoes have cooked for 8 minutes, slide them out. Flip each over to brown the other side and move them a little closer together. Add the brussels to the pan and carefully, rub them around a little to pick up some salt and oil. Then spread the leaves out into a mostly even layer.
Return to the oven for 4-5 minutes until potatoes are tender and leaves are crispy and browned.
Use a whisk or a bullet style blender, either works!
Into a small bowl or the blender, juice of 1 lemon (use the zest in the rice casserole this week, OR if you aren’t making that, go ahead and add it here too for extra pizazz). Add the tahini, turmeric, ¼ teaspoon of salt, maple syrup, and water. Whisk or blend to combing. Add more water as needed to make a nice sauce consistency - the amount needed will depend on how juicy your lemon is and the texture of your tahini. It varies wildly! So, go ahead and add water as needed to get a consistency you like - anything from peanut butter to vinaigrette is ok for this sauce.
Serve chicken with a side of potatoes and brussels sprouts chips. Drizzle sauce over or serve on the side for dipping.