Roasted Chicken Drummies
with Creamy Scalloped Potatoes
Cooking time
40 minutes
Servings
4
Calories
980 /serving
Gearing up for a power play? These scalloped potatoes are sure to score: thinly sliced, bathed in a buttery, garlicky cream mixture, they’re baked until soft, bubbling and browned. Along with roasted drumsticks and Brussels sprouts, they’ll keep everyone at the table.
We will send you:
- 12 Canadian-raised chicken drumsticks (air chilled)
- 2 Garlic cloves
- 900g Potatoes
- 600g Brussels sprouts
- 30ml Vegetable demi-glace
- 180ml Heavy cream
- 18g Citrus Garden spices (spices, salt, garlic, sugar, onion, lemon peels, coriander seeds, rosemary, marjoram, parsley, citric acid, Cayenne pepper, canola oil, lemon flavour)
Contains: Milk • Sulphites
You will need:
Peeler
Salt & pepper (S&P)
Microwave
4 tbsp Butter
Large baking dish
Oil
Sheet pan
Parchment paper
Total Fat
56 g
Saturated Fat
25 g
Sodium
770 mg
Total Carb
59 g
Sugars
7 g
Protein
64 g
Fibre
10 g
Preparation
Microwave the potatoes
- Preheat the oven to 450°F.
- Peel and thinly slice the potatoes crosswise (use a mandolin if desired).
- Place on a large plate and season with S&P.
- Microwave, flipping halfway, 6 min., until beginning to soften.
Make the scalloped potatoes
- Meanwhile, mince the garlic.
- Small-dice 4 tbsp butter.
- In a medium bowl, combine the cream, demi-glace, garlic and S&P.
- Arrange the potatoes and diced butter in a large baking dish.
- Pour the cream mixture over top.
- Bake, rotating halfway, 30 to 35 min., until the potatoes are tender and the top of the gratin is beginning to brown.
- Let rest at least 5 min. before serving.
Roast the chicken & Brussels sprouts
- Meanwhile, pat the chicken dry; rub with the spices, a drizzle of oil and S&P.
- Halve the Brussels sprouts lengthwise if large. In a second medium bowl, toss with a drizzle of oil and S&P.
- Arrange the chicken* on a lined sheet pan and roast, flipping and adding the Brussels sprouts halfway, 30 to 35 min., until cooked through.
Plate your dish
- Divide the chicken, scalloped potatoes and Brussels sprouts between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
