Instructions
Follow the steps and taste along the way.
Prepare the baking tray and sweet potatoes
Preheat the oven to 220 °C. Peel the sweet potatoes and cut them into approximately 3 cm cubes. Toss them with 15 ml olive oil and 2 g salt, spread them in a single layer on a baking tray, and roast for 10 minutes.
Season the chicken drumsticks
Finely grate the garlic. In a bowl, mix the honey, smoked paprika, garlic, cumin, black pepper, 3 g salt, and 10 ml olive oil. Pat the drumsticks dry with a paper towel and coat them thoroughly in the mixture.
Roast the chicken with the sweet potatoes
After 10 minutes, remove the tray from the oven, toss the sweet potatoes, and make space for the drumsticks. Arrange them on the tray skin-side up and roast for 40 to 45 minutes. Turn the sweet potatoes after 25 minutes; the drumsticks are done when the skin is well browned and the thickest part of the meat reaches at least 75 °C.
Prepare the orange cabbage
Thinly slice the cabbage, place it in a bowl, and briefly massage it with your fingers. Zest about 1 teaspoon of orange zest and squeeze 60 ml of juice from the orange. Stir the juice, zest, red wine vinegar, remaining 10 ml olive oil, and 2 g salt into the cabbage. Let it stand for at least 15 minutes, then stir in the chopped parsley.
Check and serve
Check that the sweet potatoes are tender and browned at the edges, and that the drumsticks have reached a safe internal temperature. Divide the chicken and sweet potatoes among plates and serve with the rested orange cabbage.
