Orange-Chile Roasted Chicken Drumsticks with Cabbage & Potatoes

These oven-roasted chicken drumsticks get lacquered with a sticky orange-chile glaze, then land next to caramelized cabbage wedges and crisp-edged potatoes. The flavor is bold and different from the lemony and ginger-forward meals you've already had, while still using seasonal, practical produce.

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Ingredients

Chicken drumsticks 1 package $3.49
Organic green cabbage 1 small head $1.99
Yellow potato 1 lb $1.49
Navel orange bag 1 orange $5.49
Organic garlic, 3 ct 2 cloves $2.89
Pantry: olive or neutral oil 2 tablespoons pantry
Pantry: honey 1 1/2 tablespoons pantry
Pantry: soy sauce 1 tablespoon pantry
Pantry: chili flakes or hot sauce 1/2 teaspoon or to taste pantry
Pantry: smoked paprika 1 teaspoon pantry
Pantry: salt and pepper to taste pantry

Instructions

Heat the oven to 425°F. Line a sheet pan or large baking dish for easier cleanup.
Prep 1 lb yellow potatoes ($1.49) by cutting into 1-inch chunks. Cut 1 small organic green cabbage ($1.99) into 4 wedges, keeping the core attached so the wedges hold together. Mince 2 cloves garlic from the 3 ct organic garlic pack ($2.89). Zest and juice 1 orange from the navel orange bag ($5.49).
Toss the cut 1 lb yellow potatoes ($1.49) with 1 tablespoon oil, 1/2 teaspoon salt, and pepper. Place on one side of the pan. Brush or drizzle the 4 cabbage wedges from 1 small green cabbage ($1.99) with a little oil and season with salt and pepper. Arrange on the other side of the pan.
Roast the potatoes and cabbage for 15 minutes to get a head start.
Meanwhile, pat dry 1 package chicken drumsticks ($3.49). Season them with 1 teaspoon smoked paprika, 1/2 teaspoon salt, and pepper.
In a small bowl, stir together the minced 2 cloves garlic ($2.89 pack), orange zest, 3 tablespoons orange juice from 1 orange ($5.49 bag), 1 1/2 tablespoons honey, 1 tablespoon soy sauce, 1/2 teaspoon chili flakes or hot sauce, and 1 tablespoon oil.
After the vegetables have roasted 15 minutes, remove the pan and add the seasoned chicken drumsticks ($3.49) between the potatoes and cabbage. Spoon or brush about half of the orange-chile glaze over the chicken.
Return the pan to the oven and roast 20 minutes. Brush the chicken with the remaining glaze and roast 8 to 12 minutes more, until the chicken is cooked through and browned, the cabbage is caramelized at the edges, and the potatoes are tender.
Serve the glazed drumsticks with the roasted cabbage wedges and potatoes, spooning any pan juices over the top.
For wine, this is excellent with Zinfandel or off-dry Riesling.

Cook time: 50 minutes

Estimated cost: $16-20

Health notes: Approximately 700-820 calories per serving. Balanced plate with protein, cabbage for fiber and vitamin C, and potatoes for satisfying starch. Remove the drumstick skin after roasting if you want to cut some fat while keeping the flavor from the glaze.

Drink pairing: Go with a juicy Zinfandel if you want a red, or an off-dry Riesling if you prefer white. Zinfandel loves the sweet-spicy glaze, while Riesling keeps the heat and citrus in balance.

Why it works: no wines found

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