¼ cup olive oil

3 cloves garlic, minced (or ¾ tsp garlic powder)

1 tsp paprika, divided

1 tsp salt, divided

2 tbsp fresh parsley

½ lemon, juiced

¼ cup grated cheese

1 cup panko breadcrumbs

2 tbsp dried parsley

½ tsp onion powder

8 skinless chicken drumsticks

6 large Yukon gold potatoes

2 tbsp olive oil

½ tsp salt

¼ tsp pepper

½ tsp oregano

10 rosemary sprigs

1 bundle scallions, chopped

Instructions

Preheat oven to 375°F.

In a large bowl, mix together ¼ cup olive oil, minced or powdered garlic, ½ tsp paprika, onion powder, ½ tsp salt, fresh parsley, grated cheese, and lemon juice.

Slice drumsticks open, but not all the way through. Pour marinade over the chicken and let marinate in the refrigerator while you prep the breadcrumbs and potatoes.

In a medium bowl, mix together panko breadcrumbs, dried parsley, ½ tsp salt, ½ tsp paprika, and onion powder.

Bring a large pot of salted water to boil. Add the Yukon gold potatoes and cook until tender enough to pierce through with a fork, about 25 minutes. Strain and place into a 10-inch skillet.

Coat potatoes with 2 tbsp olive oil. Place a piece of parchment paper over the potatoes and use a potato masher to smash them.

Season the potatoes with ½ tsp salt, pepper, and oregano. Top with rosemary sprigs and sliced scallions.

Remove chicken from the refrigerator, coat in the breadcrumb mixture, and place on top of the smashed potatoes.

Bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F.