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Punch up juicy roasted chicken drumsticks with a tangy rice vinegar-based sauce for this colorful sheet-pan supper that’s packed with a rainbow of roasted seasonal vegetables. A punchy sauce made with ginger, garlic, soy, and rice vinegar perfectly balances the rich butter used to finish the dish, and a sprinkle of parsley adds a fresh finish.
Note: The drumsticks may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them the same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
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What You Get
Chicken drumsticks (see note)
Momofuku Savory Seasoned Salt
What You'll Need
Honey or agave syrup (optional)
Salt& freshly ground pepper
Preheat the oven to 450°F. Line a sheet pan with parchment or foil. Remove the chicken drumsticks from the packaging. In a large bowl, combine the chicken with 1 tablespoon of Momofuku Savory Seasoning Salt and 2 tablespoons of olive oil. Toss to combine and set aside while you prepare the rest of the ingredients.
Cut the sweet potatoes into wedges about ½ inch thick. Slice the red onion into ½ inch wedges. Trim and woody ends from the baby broccoli. Pick the parsley leaves, toss the stems, and roughly chop the leaves. Peel and finely chop 6 cloves of garlic (you should have about 2 tablespoons. Peel and finely chop 2 tablespoons of ginger (reserve half the garlic and ginger for later).
Arrange the potatoes, onion, and garlic on the prepared pan (you’ll add the baby broccoli later). Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon of the Momofuku Savory Seasoned Salt and toss to combine. Pour ½ cup of the rice vinegar over vegetables. Nestle the marinated chicken drumsticks between the vegetables, and lightly brush the chicken with 2 tablespoons of honey or agave, if using. Add the baby broccoli to a bowl with a tablespoon of olive oil and a pinch of salt, toss to combine, and set aside.
Transfer the sheet pan to the oven to roast for 15 minutes.
Meanwhile, make the sauce: in a small bowl, combine the remaining garlic and ginger with 6 tablespoons of rice vinegar, 6 tablespoons of soy sauce, 1 tablespoon of vegetable or neutral oil, and 1½ tablespoons of sugar or honey. Whisk to combine and season with a few grinds of black pepper.
Remove the pan from the oven and add the baby broccoli to the pan. Return to the oven and roast until the chicken is no longer pink at the center and the vegetables are tender, about 15 minutes more. Transfer the chicken to a plate.
Turn on your broiler to high and broil the vegetables for 2-3 minutes or until they begin to lightly char (keep a close eye on them, as broilers vary in strength). Remove the pan from the oven and add 2 tablespoons of butter to melt. Once the butter is melted add the chicken back to the pan, pour the vinaigrette over, and toss to coat in the sauce.
Divide the chicken and veggies between plates and sprinkle with the parsley and serve immediately.