RECIPE:Sheet Pan Chicken Drumsticks Tandoori
- Prep Time: 10 mins
- Cook time: Less than 1 hour
Serves 4-6
Ingredients
Plain Yogurt1 ½
Baby Potatoes, cut in quarters1 lb
Red Onion, cut in eighths2
Melted Butter½ Cup
Lemon Juice1 Tbsp
Curry Powder3 Tbsp
Turmeric1 Tbsp
Cumin1 Tbsp
Cayenne1 Tbsp
Black Pepper5 Tbsp
Coarse Sea SaltTo taste
Fresh CilantroTo garnish
Cooking directions
Pat dry chicken drumsticks with a paper towel. Using a small sharp knife, score the skin making 3 to 4 cuts about ¼-inch deep.
In a large bowl, mix the garlic, ginger, salt, turmeric, cumin, curry, paprika and yogurt. Add chicken and toss to coat evenly. For best results, marinate a few hours.
Preheat oven to 375 °F.
Place cauliflower florets, potatoes and melted butter in a bowl. Season with salt and pepper and toss to coat.
In a full sheet pan, place marinated drumsticks and tossed vegetables. Roast for 40-45 minutes, turning once halfway through baking. Bake until the skin is crispy. Pour lemon juice over the drumsticks and garnish with fresh cilantro leaves.