NUTRITION

SERVINGS

INGREDIENTS

2 medium chicken drumsticks

0.25 cup white sweet potato

0.13 cup korean rice cakes

0.25 tbsp ghee

0.25 tbsp raw honey

0.5 tsp hot sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Peel and cube the white sweet potato into half-inch pieces.

• 3

  In a large bowl, toss the chicken drumsticks and cubed sweet potatoes with melted ghee, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the chicken and potatoes in a single layer on the prepared baking sheet and roast for 25 minutes.

• 5

  Remove the pan from the oven, add the Korean rice cakes to the tray, and toss them in the rendered juices.

• 6

  Return the pan to the oven and roast for an additional 10 to 15 minutes until the chicken reaches an internal temperature of 165°F and the rice cakes are slightly crispy.

• 7

  While the chicken finishes roasting, whisk together the raw honey and hot sauce in a small bowl.

• 8

  Drizzle the hot honey mixture over the hot chicken, potatoes, and rice cakes immediately after removing them from the oven.

• 9

  Garnish with finely chopped fresh parsley and serve warm.