Crispy Baked Drumsticks with Roasted Sweet Potatoes

Sources

Miller family KB — standard home-style method, written for this KB (no outside source)

Servings: 8 | Prep & Cook: 1 hour 5 minutes

16 chicken drumsticks (about 5 lbs)
3 Tbsp avocado oil, divided
1 Tbsp baking powder (labeled gluten-free; this is the crispy-skin trick, not baking soda)
2 tsp smoked paprika
2 tsp garlic powder
1 tsp onion powder
2 tsp salt
½ tsp black pepper

Sweet Potatoes: 3 lbs sweet potatoes in 1-inch cubes, 2 Tbsp avocado oil, 1 tsp salt, ½ tsp cinnamon (optional)

Side: steamed broccoli or green beans

Preheat the oven to 425°F. Set a wire rack in a foil-lined sheet pan and line a second pan with parchment.
Pat the drumsticks very dry with paper towels.
Mix baking powder, paprika, garlic powder, onion powder, salt, and pepper. Toss the drumsticks with 1 Tbsp oil, then with the spice mix.
Arrange the drumsticks on the rack and bake 45-50 minutes, flipping halfway, until the skin is crisp and the internal temperature reaches 175°F or higher.
Toss sweet potatoes with oil, salt, and cinnamon. Roast on the second pan for the last 30-35 minutes of chicken time, stirring once.
Serve with a steamed green vegetable.

Tip: Drumsticks are usually the cheapest cut in the store, and kids love eating them by hand.

Baking powder is usually GF, but it contains starch, so buy one labeled gluten-free.
Everything else is naturally GF/DF.