Active: 20 min Total: 40 Min
Serves 4
Ingredients:
1 medium russet potato, scrubbed and cut into 1-inch pieces
2 tbsp extra-virgin olive oil, divided
1/2 tsp salt, divided
1/2 tsp pepper, divided
2 pounds chicken drumsticks
3 tsp dried tarragon, divided
4 cups cauliflower florets
2 tbsp mayonnaise
2 tbsp chopped cornichons
1 tbsp minced shallot
2 tsp whole-grain mustard
Step 1:
Position racks in upper and lower thirds of oven; preheat to 450F. Coat a rimed baking sheet with cooking spray
Step 2:
Toss potato, 1 tbsp oil and 1/4 tsp each salt and pepper in a large bowl. Spread evenly on the prepared baking pan. Add chicken to the pan and sprinkle with 2 tsp tarragon and the remaining 1/4 tsp salt and pepper.
Step 3:
Roast the chicken and potatoes on the bottom rack for 15 minutes. Stir cauliflower into the potatoes. Continue roasting until an instant-read thermometer inserted into the thickest part of a drumstick without touching bone registers 165F and the vegetables are tender, about 15 minutes more. Move the pan to the upper rack and turn the broiler to high. Broil until the chicken starts to brown, about 3 minutes.
Step 4:
Meanwhile, whisk mayonnaise, cornichons, shallot and mustard with the remaining 1 tbsp oil and 1 tsp tarragon in the bowl.
Step 5:
Transfer the chicken to a serving platter. Add the vegetables and any pan drippings to the dressing and toss to coat. Serve the chicken with the salad.