SERVES 4-6

Oh so simple, but oh so good!

ACTIVE + TOTAL TIME: 1 HR 20 MIN

• 1 ½ Lb. Small Waxy Potatoes

• Olive Oil. As Needed

• Black Pepper, To Taste

• 1 Tbsp. Diamond Crystal Kosher Salt (Half If Using Morton)

• 1 Tbsp. Paprika, Divided

• 0.25 Oz. (1 Large Sprig) Rosemary, Picked and Divided

• 1 Head Garlic, Top Sliced Off

• ½ Lb. Chicken Drumsticks, Bone-In

PREP

• Quarter the potatoes lengthwise and place them in a pot of well-salted water; set aside.
• Slice the top off the head of the garlic to expose the cloves; set aside.
• Strip the leaves from the rosemary sprig. Finely chop half the leaves and leave the remaining leaves whole; keep separate.
• Pat the chicken drumsticks very dry with paper towels and transfer to a bowl. Drizzle with olive oil and season with ½ tablespoon salt, ½ tablespoon paprika, half of the chopped rosemary, and several cracks of black pepper. Toss to coat evenly and set aside.

COOK

• Heat the oven to 500°F. Place a rimmed baking sheet in the oven and heat for about 15 minutes, until very hot.
• Meanwhile, add the potatoes to a pot of cold water and bring to a boil over medium-high heat and cook until fork-tender, about 15 minutes. Drain, then gently shake the potatoes in the strainer to rough up the edges and achieve a fluffy texture. Transfer to a bowl and toss with a drizzle of olive oil, several cracks of black pepper, and the remaining salt, paprika, and chopped rosemary.
• Carefully remove the hot baking sheet from the oven and place it on a heatproof surface. Lightly drizzle with olive oil and use a paper towel to coat the surface evenly (the pan may smoke). Reduce oven temperature to 375°F.
• Arrange the potatoes, chicken drumsticks, and garlic head on the baking sheet, spacing them evenly. Once the oven has reached 375°F, return the sheet pan to the oven.
• Roast for about 45 minutes, turning the chicken and potatoes once or twice, until the chicken is deeply browned and cooked through and the potatoes are crisp. Serve warm.