Name: Lemon Dijon Drumsticks with Roast Potatoes & Spinach-Artichoke Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 1 ½ (142 g) pkgs baby spinach; 1.7 kg chicken drumsticks; 3 cloves garlic; 1 ½ lemons; 0.68 kg new potatoes; black pepper; Dijon mustard; extra virgin olive oil; Italian seasoning; mayonnaise; salt; white wine vinegar

Lemon Dijon Drumsticks with Roast Potatoes & Spinach-Artichoke SaladLemon Dijon Drumsticks with Roast Potatoes & Spinach-Artichoke Salad — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

1 ½ (142 g) pkgs baby spinach

1.7 kg chicken drumsticks

3 cloves garlic

1 ½ lemons

0.68 kg new potatoes

black pepper

Dijon mustard

extra virgin olive oil

Italian seasoning

mayonnaise

salt

white wine vinegar

Instructions

Preheat oven to 230°C (450°F). Line two large baking sheet pans with aluminum foil to make clean up easier (optional).

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel and mince garlic; place in a large bowl.

Juice lemons into the bowl with the garlic, then add oil, Dijon, and spices; whisk to combine the marinade.

Quarter potatoes and add to the bowl with the marinade.

Pat chicken dry with paper towels, add to the bowl, and toss to coat. Transfer potatoes and drumsticks to the baking sheets, arranging them in an even layer; drizzle any leftover marinade over top.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, turning halfway through, until potatoes and chicken are cooked through, 30-35 minutes. Remove from oven.

Meanwhile, place mayo, oil, vinegar, Dijon, salt, and pepper in a clean large bowl; whisk to combine the dressing.

Drain and thinly slice artichokes; add to the bowl with the dressing.

Right before serving, add spinach to the bowl and toss to combine the salad.

To serve, divide chicken, potatoes, and salad between plates. Enjoy!

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