Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Spicy BBQ Chicken Drumsticks

with Roasted Sweet Potatoes & Pear Salad

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 860 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Sweet, crispy pear and seasoned sour cream lend a refreshing contrast to the heat of our Southern-style chicken. Barbecue sauce is generously coated on these drumsticks twice for extra flavor and juiciness.

Get Cooking
fresh
ingredients
Spicy BBQ Chicken Drumsticks with Roasted Sweet Potatoes  & Pear Salad
Title
  • 1½ lbs Chicken Drumsticks
  • 1 lb Sweet Potatoes
  • 1 head Butter Lettuce
  • 1 Pear
  • 1 Tbsp Hot Sauce
  • 1 Tbsp Apple Cider Vinegar
  • ¼ cup Barbecue Sauce
  • ¼ cup Sour Cream
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika, & Cayenne Pepper)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the sweet potatoes:
1 Prepare the sweet potatoes:

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

Roast the chicken & sweet potatoes:
2 Roast the chicken & sweet potatoes:

In a bowl, combine the barbecue sauce and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Pat the chicken dry with paper towels and place in a separate large bowl. Drizzle with olive oil and season with salt and pepper. Add the spice blend and half the barbecue sauce mixture. Stir to thoroughly coat. Arrange in an even layer on the other side of the sheet pan of prepared sweet potatoes. Roast, rotating the sheet pan halfway through, 30 to 32 minutes, or until the sweet potatoes are tender when pierced with a fork and the chicken is cooked through. Remove from the oven. 

Make the dipping sauce:
3 Make the dipping sauce:

In a bowl, combine the sour cream and 1/4 of the vinegar. Season with salt and pepper.

Start the salad:
4 Start the salad:

While the sweet potatoes and chicken roast, cut off and discard the root end of the lettuce. Roughly chop the leaves. Quarter, core, and thinly slice the pear. Combine in a large bowl. 

Make the vinaigrette & finish the salad:
5 Make the vinaigrette & finish the salad:

Place the remaining vinegar in a bowl. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Season with salt and pepper. Just before serving, to the bowl of prepared lettuce and pear, add enough of the vinaigrette to coat (you may have extra). Season with salt and pepper; toss to combine. 

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

Spoon or brush the remaining barbecue sauce mixture onto the roasted chicken. Serve the glazed chicken with the roasted sweet potatoesdipping sauce, and salad on the side. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the sweet potatoes:
1 Prepare the sweet potatoes:

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

2 Roast the chicken & sweet potatoes:

In a bowl, combine the barbecue sauce and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Pat the chicken dry with paper towels and place in a separate large bowl. Drizzle with olive oil and season with salt and pepper. Add the spice blend and half the barbecue sauce mixture. Stir to thoroughly coat. Arrange in an even layer on the other side of the sheet pan of prepared sweet potatoes. Roast, rotating the sheet pan halfway through, 30 to 32 minutes, or until the sweet potatoes are tender when pierced with a fork and the chicken is cooked through. Remove from the oven. 

Roast the chicken & sweet potatoes:
Make the dipping sauce:
3 Make the dipping sauce:

In a bowl, combine the sour cream and 1/4 of the vinegar. Season with salt and pepper.

4 Start the salad:

While the sweet potatoes and chicken roast, cut off and discard the root end of the lettuce. Roughly chop the leaves. Quarter, core, and thinly slice the pear. Combine in a large bowl. 

Start the salad:
Make the vinaigrette & finish the salad:
5 Make the vinaigrette & finish the salad:

Place the remaining vinegar in a bowl. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Season with salt and pepper. Just before serving, to the bowl of prepared lettuce and pear, add enough of the vinaigrette to coat (you may have extra). Season with salt and pepper; toss to combine. 

6 Glaze the chicken & serve your dish:

Spoon or brush the remaining barbecue sauce mixture onto the roasted chicken. Serve the glazed chicken with the roasted sweet potatoesdipping sauce, and salad on the side. Enjoy! 

 Glaze the chicken & serve your dish: