Harissa-Glazed Chicken Drumsticks with Potato Wedges & Zucchini

Harissa-Glazed Chicken Drumsticks

with Potato Wedges & Zucchini

Group Created with Sketch. 50 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 800 Cals/serving
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To give chicken drumsticks a sophisticated lift, we’re tossing them in a smoky harissa glaze—a perfect match for zucchini sautéed with sweet peppers and dates.

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Harissa-Glazed Chicken Drumsticks with Potato Wedges & Zucchini
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Prepare the potatoes:
1 Prepare the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan.

Brown the chicken:
2 Brown the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, turning occasionally, 7 to 8 minutes, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to the other side of the sheet pan of seasoned potatoes.

Roast the potatoes & chicken:
3 Roast the potatoes & chicken:

Roast the seasoned potatoes and browned chicken 28 to 30 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through. Remove from the oven.

Prepare the remaining ingredients & make the glaze:
4 Prepare the remaining ingredients & make the glaze:

While the potatoes and chicken roast, halve the zucchini lengthwise, then cut crosswise into 1/4-inch-thick pieces. Peel and roughly chop the garlic. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Pit and roughly chop the dates. Quarter and deseed the lemon. In a large bowl, combine the harissa paste, 2 teaspoons of olive oil, and the juice of 2 lemon wedges. Season with salt and pepper.

Cook the peppers & zucchini:
5 Cook the peppers & zucchini:

Once the potatoes and chicken have roasted about 20 minutes, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the zucchini pieces in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, sliced peppers, and chopped dates; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned and slightly softened. Turn off the heat. Stir in the juice of the remaining lemon wedges. Season with salt and pepper to taste.

Glaze the chicken & serve your dish:
6 Glaze the chicken & serve your dish:

Transfer the roasted chicken to the bowl of glaze; toss to coat. Serve the glazed chicken with the roasted potatoes and cooked zucchini and peppers. Enjoy!

Tips from Home Chefs

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Prepare the potatoes:
1 Prepare the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan.

2 Brown the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, turning occasionally, 7 to 8 minutes, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to the other side of the sheet pan of seasoned potatoes.

Brown the chicken:
Roast the potatoes & chicken:
3 Roast the potatoes & chicken:

Roast the seasoned potatoes and browned chicken 28 to 30 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through. Remove from the oven.

4 Prepare the remaining ingredients & make the glaze:

While the potatoes and chicken roast, halve the zucchini lengthwise, then cut crosswise into 1/4-inch-thick pieces. Peel and roughly chop the garlic. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Pit and roughly chop the dates. Quarter and deseed the lemon. In a large bowl, combine the harissa paste, 2 teaspoons of olive oil, and the juice of 2 lemon wedges. Season with salt and pepper.

Prepare the remaining ingredients & make the glaze:
Cook the peppers & zucchini:
5 Cook the peppers & zucchini:

Once the potatoes and chicken have roasted about 20 minutes, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the zucchini pieces in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, sliced peppers, and chopped dates; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned and slightly softened. Turn off the heat. Stir in the juice of the remaining lemon wedges. Season with salt and pepper to taste.

6 Glaze the chicken & serve your dish:

Transfer the roasted chicken to the bowl of glaze; toss to coat. Serve the glazed chicken with the roasted potatoes and cooked zucchini and peppers. Enjoy!

Glaze the chicken & serve your dish: