Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and spray it with cooking spray -- don't skip the foil, or your pan will be a hot mess to clean.

Trim excess skin off drumsticks, if necessary. In a large bowl, combine ½ cup of the Gochujang sauce, olive oil, garlic powder, ginger powder, sea salt, and soy sauce. (Reserve the other ¼ cup of Gochujang sauce for basting the chicken with later.)

Arrange potatoes on one end of the prepared baking sheet, drizzle them with half of the Gochujang mixture, and toss to coat. Spread the seasoned potatoes out in a single layer.

Add the drumsticks to the bowl with the rest of the Gochujang mixture and toss to coat. Arrange the chicken in a single layer on the other end of the baking sheet.

Roast drumsticks and potatoes at 400 degrees for 20 minutes. Remove the baking sheet from the oven and brush drumsticks on all sides with more Gochujang sauce, flipping them over with tongs, then stir and flip over potatoes. (I used tongs here as well, since they tended to stick.)

Return the pan to the oven and continue roasting your chicken and potatoes for another 25-30 minutes, brushing drumsticks with additional Gochujang sauce and flipping every ten minutes, until drumsticks are at an internal temperature of 165 degrees and potatoes are softened. If your potatoes are done before the chicken reaches temperature, just remove them from the pan and continue cooking the chicken until ready.

Gochujang chicken drumsticks and potatoes go quite nicely with a cool, crisp green salad!