Soy-Roasted Chicken Drummies
with Honey-Sesame Potatoes & Asian Greens
Cooking time
35 minutes
Servings
4
Calories
770 /serving
A spoonful of honey and a sprinkle of sesame, and you’re set. This Asian-styled family dinner has just what it takes to appeal to everyone at the table—and the best part is that they can pick the drumsticks up in their hands.
We will send you:
- 12 Canadian-raised chicken drumsticks (air chilled)
- 900g Baby potatoes
- 450g Asian greens (yu choy or gai lan)
- 60ml Sweet soy sauce
- 30ml Rice vinegar
- 14g Honey
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
- 9g Black & white sesame seeds
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
Total Fat
32 g
Saturated Fat
8 g
Sodium
1370 mg
Total Carb
59 g
Sugars
19 g
Protein
60 g
Fibre
9 g
Preparation
Roast the chicken
- Preheat the oven to 450°F.
- Pat the chicken* dry. In a large bowl, toss with ½ the soy sauce, ½ the vinegar, ½ the spices and a drizzle of oil.
- Arrange on a lined sheet pan and roast, flipping halfway, 30 to 35 min., until cooked through.
Roast the potatoes
- Meanwhile, medium-dice the potatoes.
- On a second lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring and sprinkling with the sesame seeds halfway, 20 to 25 min., until browned and tender.
- Allow to cool slightly then toss with the honey and remaining soy sauce.
Sauté the yu choy
- Meanwhile, remove the bottom ½ inch of the yu choy stems; halve crosswise.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the yu choy and sauté, 2 to 3 min., until beginning to soften.
- Add the remaining vinegar and 2 tbsp water. Cook, partially covered, 2 to 3 min., until tender; season with the remaining spices.
Plate your dish
- Divide the chicken, potatoes and yu choy between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
