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Harissa-Glazed Chicken Drumsticks
with Potato Wedges & Zucchini
50 MIN
2 Servings
From the Test Kitchen
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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NutritionPER SERVING
-
Calories800 Cals (est.)
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fresh
ingredients
Title
-
1½ lbs Chicken Drumsticks
- ¾ lb Golden Potatoes
- 2 cloves Garlic
- 4 oz Sweet Peppers
- 4 Dried Medjool Dates
- 1 Tbsp Red Harissa Paste
- 1 Pink Lemon
- 1 Zucchini
-
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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