Chicken drumsticks with potato wedges and garlic sauce
60 min · 51 g protein · 485 cals / serving
Sticky, paprika-glazed chicken drumsticks roasted on one tray with crisp-edged potato wedges and broccoli, served with a cool, garlicky kvarg sauce and cucumber sticks. A Swedish weeknight favourite children eat with their hands, and the oven does almost all the work.
Ingredients
Kycklingklubbor
- 10 drumsticks (about 2 3/4 lb as bought) chicken drumstick, skin pulled off
- 1 tsp canola oil
- 2 tsp paprika
- 1/2 tsp garlic powder
- 1 tbsp reduced sodium soy sauce
- 1 tbsp honey
Klyftpotatis
- 1 lb 2 oz potato, scrubbed, cut in wedges
- 1 1/2 tsp canola oil
- 3/4 tsp salt
- 1/2 tsp dried thyme
- 1 1/3 lb broccoli, in florets
Vitlökssås
- 1 1/2 cups quark
- 2 tbsp half fat creme fraiche
- 2 cloves garlic, finely grated
- 2 tsp lemon juice
- 2 tbsp chopped fresh chives
Till servering
- 1 cucumber, cut in sticks
Steps
- Heat the oven to 435°F. Pull the skin off the drumsticks (a piece of paper towel gives you grip) and slash each one twice to the bone. In a bowl, stir together the oil, paprika, garlic powder, soy sauce and honey, add the drumsticks and turn until coated all over.
- Toss the potato wedges with the oil, salt and thyme on a large lined baking tray and push them to one side. Lay the drumsticks on the other side. Roast 25 minutes.
- Turn the drumsticks and the wedges, add the broccoli to the tray (or a second tray) and roast 15–20 minutes more, until the potatoes are golden, the broccoli is charred at the tips and the chicken is sticky, with juices that run clear, 165°F next to the bone.
- Meanwhile, stir together the kvarg, crème fraîche, garlic, lemon juice, chives and a pinch of salt for the sauce. Let it stand so the garlic mellows.
- Serve the drumsticks with the wedges, broccoli, cucumber sticks and the garlic sauce for dipping.
Good to know
How do I get the kids involved?
Put the drumsticks and the marinade in a freezer bag and let the children squish it around until every piece is coated. They can also stir the garlic sauce and set out the cucumber sticks.
My picky eater doesn't like garlic
Leave the garlic out of their share of the sauce and stir in a little dill instead, or give them ketchup for the wedges. The drumsticks themselves are mild and sweet.
Why take the skin off?
Without the skin the sweet paprika glaze sits right on the meat and caramelises in the hot oven, so every bite is sticky. Leave it on if your family loves crisp skin; the dinner is then a little richer.
Per
- Calories
- 91
- Protein
- (42%)
- 9 g
- Fat
- (25%)
- 2 g
- Carbohydrates
- (34%)
- 8 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 145 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1941 kcal goes into the pot and 2554 g of ingredients comes out as about 2140 g of food: 91 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.