Sort ingredients
uberjonas
QR Code
Listen
Pdf
Preheat oven to 400° F.
Brush drumsticks very lightly with olive oil, and then season with garlic powder and a generous sprinkling of kosher salt and freshly ground black pepper. In a 12" cast iron skillet over medium-high to medium heat, warm the tablespoon of olive oil. Once oil is shimmering, add drumsticks. Sear 2 to 3 minutes per side, until skin is golden and crispy. Remove drumsticks to a plate.
Using same skillet, turn heat down to medium. If skillet is fairly dry, add a bit more olive oil. Add garlic and onion, and stir to combine. Sauté until fragrant, about 2 to 3 minutes, stirring occasionally.
Add honey, apple cider vinegar, Dijon mustard, stone ground mustard, yellow prepared mustard, sweet curry powder, and cayenne pepper. Stir to combine and turn heat up to medium-high. Once mixture starts to bubble, fold in potatoes. Sprinkle a bit more salt and pepper over it all. Then nestle the drumsticks into the potatoes and sauce, leaving the chicken skin exposed (do not cover in sauce).
Transfer skillet to hot oven and bake for 30 minutes. Remove skillet from oven and add in the green beans, snuggling them into the sauce. Return skillet to oven and bake for 20 minutes more, or until chicken is completely cooked through and potatoes are fork-tender. Serve hot.