There’s no real back story to this recipe. It’s just a yummy, cheap, and relatively guilt-free meal. This comes from an old beat-up copy an Eating Light Magazine. I’d like to tell you what issue it came from but the cover fell off a long time ago. That’s the sign of a very loved periodical.
My favorite part of this meal is not feeling guilty about feeding Bean seconds on “french fries”. My second favorite thing is that the whole meal cost less than $5.00 (not including pantry items)!
I went a little photo-crazy. Hope you don’t mind.
Here we go:
3 Large baking potatoes cut lengthwise in 1/2 inch thick sticks
1 Tbsp oil
3 Tbsp packed light-brown sugar
2 tsp chilli powder
2 tsp grated orange zest
1 tsp salt
8 chicken drumsticks
1. Position racks to divide oven in thirds. Heat to 450 degrees. Line two rimmed baking sheets with foil (for easy cleanup). set a wire rack on 1 sheet; coat rack well with cooking spray
2. Put potatoes and oil in a large bowl; toss to coat. Spread out on prepared rack, overlapping if necessary. Bake on top oven rack 10 minutes.
3 Meanwhile, mix sugar, chilli powder, orange zest and 1/2 tsp of the salt in a large plastic food bag. Add drumsticks and shake until chicken is coated. Arrange on second baking sheet.
4. Place chicken on lower oven rack and bake 25 to 30 minutes or until potatoes are tinged golden brown and chicken’s juices run clear when pierced with a fork. Drizzle any juices in baking sheet over the chicken. Sprinkle potatoes with remaining salt and pepper.