Ingredients
1/2 c. balsamic vinegar
1 c. low-sodium chicken stock
1 tbsp. sugar
kosher salt
1 tbsp. extra-virgin olive oil, plus more for drizzling
1/2 c. freshly grated Parmesan
1 tbsp. minced parsley, plus more for garnish
3 russet potatoes, peeled and cut into wedges lengthwise
12 chicken drumsticks
Freshly ground black pepper
Preparation
Step 1In a small saucepan combine balsamic vinegar, chicken stock, sugar and 1/2 teaspoon salt. Bring to a boil and simmer on low until reduced by half, 15 to 20 minutes.Step 2Meanwhile, position 2 racks evenly spaced in the oven and preheat oven to 425°.Step 3In a large bowl combine 1 tablespoon oil, Parmesan and parsley; toss together with potatoes. Spread on rimmed sheet pan, then place on bottom rack and bake for 30 minutes.Step 4Dry drumsticks well with paper-towels to ensure crispiness. Place chicken on rimmed sheet pan lined with parchment paper. Drizzle with olive oil and season with salt and pepper on all sides. Spread chicken in an even layer, then place on top rack and bake for 30 minutes. Change oven to broiler setting. Broil until chicken is golden, about 5 minutes. Step 5Remove chicken from oven and let rest. Move sheet pan with potatoes to top rack and broil until crispy and golden, about 5 minutes. Serve chicken and potatoes with warmed sticky balsamic sauce and garnish with parsley.
