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Preheat oven to 220 °C (425 °F). Place rack in centre of oven. Line a baking sheet with parchment paper (or a reusable baking mat).
Cut unpeeled sweet potato into cubes. Cut baby potatoes in half and cut onion into 8 wedges.
Place vegetables on the baking sheet and drizzle with 7.5 mL (½ tbsp.) oil. Toss with your hands until vegetables are coated.
Pour remaining oil (7.5 mL/½ tbsp.) into a small bowl. Using a pastry brush, brush drumsticks with oil in their tray.
In a shallow bowl, combine brown sugar, garlic powder, mustard, paprika, salt and cayenne pepper.
Dredge drumsticks with spice mixture one at a time and place on the baking sheet.
Sprinkle vegetables with any remaining spice mix.
Bake for 45 minutes or until chicken and vegetables are golden brown. Serve.
Photo credit: Maude Chauvin
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