Nutritional Info (per serving)
Calories: ~480
Protein: ~32g
Fat: ~24g
Carbohydrates: ~36g
Fiber: ~4g
Sodium: ~720mg
(Values are estimates and will vary by portion size and specific ingredients.)
Healthier Alternatives
- Low‑carb: Swap potatoes for mashed cauliflower (add a spoon of cream cheese for body).
- Lighter fat: Use skinless chicken and reduce butter to 2 Tbsp; finish the mash with extra warm milk.
- Dairy‑free: Use olive oil and unsweetened almond or oat milk in the mash.
- Vegan: Replace chicken with roasted, spiced chickpeas or tofu, and use plant‑based butter/milk in the mash.
Serving Suggestions
- Spoon mashed potatoes into shallow bowls, top with 1–2 roasted chicken drumsticks, and drizzle with pan juices.
- Finish with chopped parsley, chives, or dill for fresh lift.
- Add a quick gravy: deglaze the hot pan with a splash of chicken broth and whisk in a pat of butter.
- Pair with sparkling water and lemon or a chilled Sauvignon Blanc.
Common Mistakes to Avoid
- Skipping the foil: Without Reynolds Wrap® Non‑Stick Foil, skin can stick and tear.
- Crowding the pan: Overlapping pieces steam instead of crisp. Use two pans if needed.
- Not drying the skin: Moisture is the enemy of crispiness—pat very dry first.
- Overboiling potatoes: They absorb water and turn gluey. Stop when just tender and let steam off before mashing.
- Underseasoning: Taste the mash and salad; small salt tweaks make a big difference.
Storing Tips
- Refrigerate: Store chicken, potatoes, and salad separately in airtight containers for up to 3 days.
- Freeze: Chicken freezes up to 2 months. Mashed potatoes freeze best with a bit of extra butter; thaw overnight.
- Reheat: Warm chicken at 350°F until hot; re‑crisp under the broiler if desired. Reheat potatoes gently on the stove with a splash of milk.
- Meal‑prep: Roast a double batch of drumsticks for easy lunches; the salad is best dressed right before serving.
Conclusion
These roasted chicken drumsticks deliver everything you want on a cozy night: shatter‑crisp skin, juicy meat, cloud‑soft potatoes, and a bright, crunchy salad. Thanks to Reynolds Wrap® Non‑Stick Foil, cleanup is a breeze. Make this once and it’ll be on repeat—then come back and leave a comment with your twist, rating, or favorite add‑ins!
FAQs
Can I use boneless chicken?
Yes—reduce cooking time to about 22–25 minutes, depending on thickness, and check for 165°F (74°C) doneness.
What potatoes make the creamiest mash?
Russets are fluffy and absorb butter beautifully; Yukon Golds are naturally creamy and slightly buttery on their own.
Can I prep the salad ahead?
Yes, slice the veggies up to 6 hours ahead, but dress right before serving to keep everything crisp.
How do I get extra‑crispy skin?
Make sure the chicken is very dry, don’t crowd the pan, roast at high heat, and finish with a brief broil if needed.
