Barbecue Chicken Drumsticks with Potatoes

1. 1 Chicken leg quarterspack 1 kg ≈ $2.50 300 g
2. 2 BBQ sauce 30 g
3. 3 Potatoes≈ $2.15 per kg 200 g
4. 4 Paprika 1 g
5. 5 Sunflower oil 8 ml
6. 6 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare the drumsticks: rinse and pat dry with paper towels; rub with salt and paprika; brush with barbecue sauce.

2. Cut the potatoes³ into wedges, drizzle with oil and toss lightly; arrange around the drumsticks on a baking sheet.

3. Preheat the oven to 200 °C; set up a medium-sized baking sheet.

4. Bake the drumsticks on the middle rack at 200 °C for about 45 minutes; when done, check doneness by piercing the meat—the juices should be clear and not bloody.

5. Brush the drumsticks again with barbecue sauce 5 minutes before the end of baking to deepen the flavor; continue baking until a golden crust forms.

6. Remove the baking sheet and check the internal temperature of the drumsticks; the internal temperature should be about 75 °C.

7. Let the dish rest for 5 minutes before serving; slice the drumsticks and spoon the juices from the tray over them.

8. Serve with baked potatoes³; garnish with herbs if desired.