Servings: 8
- Cast iron pan
- Chef's knife
- Small saucepan
- Large mixing bowl
INGREDIENTS
- 24 chicken drumsticks
- 6 large russet potatoes
- ½ cup oil
- 1 tablespoon garlic seasoning or garlic salt
- 2 tablespoons all-purpose seasoning blend, salt-free or to taste
- 4 tablespoons unsalted butter
- 2 tablespoon fresh lemon juice
- 3 teaspoons habanero hot sauce
- 3 tablespoons honey
INSTRUCTIONS
- Preheat the oven to 355°F (180°C).
- Scrub the potatoes thoroughly and pat dry. Slice a small section off the bottom of each potato to help them sit flat. Using a sharp knife, cut thin vertical slits across the top of each potato without slicing all the way through. Arrange the potatoes in a cast-iron skillet or baking dish. Drizzle with oil and sprinkle evenly with garlic seasoning. Roast for 45 to 60 minutes, or until golden and tender.
- Using a sharp knife, make two deep slits along each drumstick, cutting down both sides of the bone. This helps the seasoning penetrate and allows the meat to cook more evenly. Season all over with the spice blend.
- Heat a grill to medium. Grill the drumsticks, turning occasionally, until the skin is crisp and the meat is cooked through, 25 to 30 minutes.
- In a small saucepan, melt the butter over medium heat. Add the lemon juice, hot sauce, and honey, and stir to combine. Simmer until slightly thickened, about 2 to 3 minutes.
- Transfer the grilled drumsticks to a large bowl. Pour the hot honey sauce over and toss to coat. Serve hot with the roasted potatoes.