Recipe · 40 min
Lemon Dijon Drumsticks with Roast Potatoes & Spinach-Artichoke Salad
- 40 min
- 2–6 servings
- 682 kcal / serving
This dish pairs juicy roasted drumsticks with crispy potatoes and a bright spinach-artichoke salad, all brought together with a lemon-Dijon dressing. It comes together in a straightforward way for a reliable weeknight dinner.
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Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- ½ (5 oz) pkgbaby spinach
- 1 ¼ lbchicken drumsticks
- 1 clovegarlic
- ½lemon
- ½ lbnew potatoes
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, Italian seasoning, mayonnaise, salt, white wine vinegar
Cookware
aluminum foil · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · oven mitts · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · sheet pan dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- 1 clovegarlic
- ½lemon
- ½ lbnew potatoes
- lemons
Meat & seafood
- 1 ¼ lbchicken drumsticks
Sauces, oils & condiments
- 1 (6 oz) jarartichoke hearts, marinated
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| artichoke hearts, marinated | 1 (6 oz) jar | 2 (6 oz) jars | 3 (6 oz) jars |
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| chicken drumsticks | 1 ¼ lb | 2 ½ lb | 3 ¾ lb |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lemon | ½ | 1 | 1 ½ |
| new potatoes | ½ lb | 1 lb | 1 ½ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and line a baking sheet with foil if you like easier cleanup.
- Mince the garlic and squeeze the juice from half a lemon into a medium bowl, then whisk in oil, Dijon, and Italian seasoning to form a marinade.
- Cut potatoes into quarters and drop them into the bowl with the marinade, tossing to coat.
- Pat the chicken dry with paper towels, add it to the bowl, and coat evenly; spread the potatoes and drumsticks on the baking sheet in a single layer and drizzle any remaining marinade over the top.
- Place the sheet in the oven and bake, turning once halfway through, until the potatoes are tender and the chicken is cooked through, about 25–30 minutes.
- Meanwhile, whisk mayonnaise, oil, white wine vinegar, Dijon, salt, and pepper in another bowl to make the dressing.
- Drain and thinly slice the artichoke hearts and add them to the dressing; right before serving, toss in the spinach to finish the salad.
- When cooked, divide the chicken, potatoes, and salad among plates and serve.
Two tips
- Prep ahead by mixing the marinade and potatoes in the bowl; cover and refrigerate up to a few hours before baking.
- If you run low on Dijon, a small amount of any mustard from the pantry can be used in the dressing; the salad still comes together nicely.
Nutrition per serving
- Calories
- 682 kcal
- Protein
- 57 g
- Carbs
- 28 g
- Fat
- 38 g
- Fiber
- 7 g
- Sodium
- 518 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.