Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Chicken Drumsticks 1 lb $1.99
• Sweet Potato 1 lb, cut in wedges $1.99
• Kroger® Mini Sweet Peppers 8 oz, halved $3.99
• Jumbo Red Onions 1/2 lb, cut in wedges $1.29
• Fresh Jalapeno Peppers 1 small, sliced thin $0.99
• Organic Cilantro 2 tablespoons chopped $1.19
• Fresh Large Ripe Avocado 1 each, optional for serving $0.99
• pantry: olive oil 2 tablespoons
• pantry: orange juice or lemon juice 2 tablespoons
• pantry: garlic powder 1 teaspoon
• pantry: ground cumin 1 teaspoon
• pantry: mild chili powder 1 teaspoon
• pantry: salt to taste
• pantry: black pepper to taste

Instructions

1. Preheat oven to 425°F. Cut 1 lb sweet potato into wedges, halve 8 oz mini sweet peppers, cut 1/2 lb red onion into wedges, and thinly slice 1 jalapeño.
2. In a large bowl, toss 1 lb chicken drumsticks, sweet potato, peppers, onion, and jalapeño with 2 tablespoons olive oil, 2 tablespoons orange or lemon juice, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon chili powder, salt, and pepper.
3. Spread everything on a sheet pan in a single layer, keeping the drumsticks skin-side up if skin-on.
4. Roast 35-40 minutes, turning vegetables once, until the chicken is cooked through and the sweet potatoes are browned and tender.
5. Scatter 2 tablespoons chopped cilantro over the hot tray.
6. Serve directly from the pan or plate with sliced avocado if using. For a nice presentation, place the sweet potato wedges first, lean the drumsticks on top, and tuck the peppers and onions around them.