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Spicy BBQ Chicken Drumsticks
with Roasted Sweet Potatoes & Pear Salad
45 MIN
2 Servings
From the Test Kitchen
Sweet, crisp pear in our salad and a sour cream dipper lend refreshing contrast to the gentle heat of our Southern-style chicken—twice-coated with barbecue sauce for extra flavor. Hearty roasted sweet potato wedges round out the dish.
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NutritionPER SERVING
-
Calories820 Cals (est.)
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fresh
ingredients
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)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the sweet potatoes:
Place an oven rack in the center of your 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 and 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 (an instant-read thermometer should register 165°F. Remove from the oven.
3
Make the dipping sauce:
While the sweet potatoes and chicken roast, in a bowl, combine the sour cream and 1/4 of the vinegar. Season with salt and pepper to taste.
4
Start the salad:
While the sweet potatoes and chicken continue to 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.
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 potatoes, dipping sauce, and finished salad on the side. Enjoy!
1
Prepare the sweet potatoes:
Place an oven rack in the center of your 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 and 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 (an instant-read thermometer should register 165°F. Remove from the oven.
3
Make the dipping sauce:
While the sweet potatoes and chicken roast, in a bowl, combine the sour cream and 1/4 of the vinegar. Season with salt and pepper to taste.
4
Start the salad:
While the sweet potatoes and chicken continue to 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.
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 potatoes, dipping sauce, and finished salad on the side. Enjoy!
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