Chicken Drumlets in Satay Sauce with Roasted Potatoes
Chicken Drumlets in Satay Sauce with Roasted Potatoes is a savory meal featuring:Chicken drumlets: The meaty upper sections of chicken wings, usually baked, grilled, or fried.Satay sauce: A rich, slightly sweet and savory sauce commonly made with peanuts or peanut butter, soy sauce, garlic, ginger, and sometimes chili and coconut milk.Roasted potatoes: Potatoes seasoned with oil, salt, and herbs, then oven-roasted until crisp outside and tender inside.The chicken is typically cooked and coated in the creamy peanut satay sauce, then served alongside the potatoes. Note: Satay sauce usually contains peanuts, so it may not be suitable for people with peanut allergies.
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Ingredients
Roasted Potatoes
- 2 pounds baby potatoes halved or quartered
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Chicken
- 2½ pounds chicken drumlets
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Satay Sauce
- ½ cup creamy peanut butter
- ½ cup canned coconut milk
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1½ tablespoons honey or brown sugar
- 1 tablespoon grated fresh ginger
- 2 garlic cloves minced
- 1 teaspoon toasted sesame oil
- ½–1 teaspoon red pepper flakes or sriracha, optional
- 2–4 tablespoons warm water as needed
Optional Garnishes
- cilantro chopped
- green onions sliced
- roasted peanuts chopped
- lime wedges
Instructions
Heat the oven
- Preheat to 425°F. Line two rimmed baking sheets with parchment paper or foil.
Prepare the potatoes
- Toss the potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them cut-side down on one baking sheet.
Season the chicken
- Pat the drumlets dry. Toss with vegetable oil, salt, and pepper, then arrange in a single layer on the second baking sheet.
Roast
- Place both pans in the oven. Roast the potatoes for 35–45 minutes, turning once, until browned and tender. Roast the chicken for 30–40 minutes, turning halfway through, until browned and its internal temperature reaches at least 165°F.
Make the satay sauce
- In a small saucepan, combine the peanut butter, coconut milk, soy sauce, lime juice, honey, ginger, garlic, sesame oil, and optional chili. Cook over medium-low heat for 3–5 minutes, stirring until smooth. Add warm water a tablespoon at a time if the sauce is too thick.
Coat the chicken
- Set aside about one-third of the sauce for serving. During the final 5 minutes of roasting, brush the chicken generously with the remaining sauce. Return it to the oven until glazed and lightly caramelized.
Serve
- Spoon the reserved satay sauce over or alongside the chicken. Serve with roasted potatoes and garnish with cilantro, green onions, peanuts, and lime wedges if desired.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 895kcal (45%)Carbohydrates: 58g (19%)Protein: 41g (82%)Fat: 58g (89%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 11gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 150mg (50%)Sodium: 1783mg (78%)Potassium: 1623mg (46%)Fiber: 8g (33%)Sugar: 13g (14%)Vitamin A: 345IU (7%)Vitamin C: 50mg (61%)Calcium: 74mg (7%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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