Ingredients
4 chicken drumsticks with skin
3 carrots, peeled and cut into 1" chunks
1 red onion, chopped
8 fingerling potatoes, cut into 1" chunks
1/2 sweet potato, cubed into 1" chunks
2 celery stocks, cut about 1"
2 cloves garlic, minced
3 tbsp olive oil
1 tsp ground cumin
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/2 cup GOYA Sofrito Tomato Cooking Base
1 cup mixed salad greens
handful of broccoli and radish microgreens
Salt and pepper to tasteÂ
Directions
Step 1
Preheat the oven to 425°F.
Step 2
In a small bowl, combine the GOYA Sofrito Tomato Cooking Base, garlic, paprika, cumin, oregano, garlic powder, salt, and pepper.
Step 3
Pat the chicken drumsticks dry with paper towels, then season them all over with the spice mixture.
Step 4
In a large bowl, toss the sweet potatoes, carrots, celery, red onion, and fingerling potatoes with the olive oil and a pinch of salt and pepper.
Step 5
Arrange the vegetables in a single layer on a large baking sheet.
Step 6
Place the chicken drumsticks on top of the vegetables.
Step 7
Roast in the oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.
Step 8
While the chicken and vegetables are cooking, prepare the bed of mixed salad greens on a large serving platter.
Step 9
Once the chicken and vegetables are done, transfer them to the serving platter, arranging them on top of the bed of greens
Step 10
Garnish chicken and veggies with broccoli and radish microgreens. Enjoy!