2In a large bowl, mix together ¼ cup olive oil, minced or powdered garlic, ½ tsp paprika, onion powder, ½ tsp salt, fresh parsley, grated cheese, and lemon juice.
3Slice drumsticks open, but not through, as shown. Pour marinade over the chicken and let it marinate in the refrigerator while you prep the breadcrumbs and potatoes.
4In a medium-sized bowl, mix together panko breadcrumbs, dried parsley, ½ tsp salt, ½ tsp paprika, and onion powder.
5Bring a large pot of salted water to boil. Add the Yukon gold potatoes and cook until they are tender enough to pierce through with a fork, about 25 minutes. Strain and place into a 10-inch skillet.
6Coat potatoes with 2 tbsp olive oil. Place a piece of parchment paper over the potatoes and use a potato masher to smash the potatoes.
7Season the potatoes with ½ tsp salt, pepper, and oregano. Top with rosemary sprigs and sliced scallions.
8Remove chicken from the refrigerator, coat in breadcrumbs, and place on top of the smashed potatoes.
9Bake in the oven for 30 minutes or until the chicken has an internal temperature of 165°F.
Ingredients
0.25 cup olive oil
3 cloves garlic minced or garlic powder
0.75 tsp garlic powder
1 tsp paprika divided
1 tsp salt divided
2 tbsp fresh parsley
0.5 lemon juiced
0.25 cup grated cheese
1 cup panko breadcrumbs
2 tbsp dried parsley
0.5 tsp onion powder
8 skinless chicken drumsticks
6 large Yukon gold potatoes
2 tbsp olive oil
0.5 tsp salt
0.25 tsp pepper
0.5 tsp oregano
10 rosemary sprigs
1 bundle scallions chopped
Equipment
large bowlmedium sized bowllarge pot10 inch skilletparchment paperpotato masheroven
Tips
Slice drumsticks open, but not through, to get the marinade into all the little crevices.
Cook potatoes until tender enough to pierce with a fork.