Roasted Saffron Yogurt Chicken Drumsticks with Cilantro Garlic Vinegar

Roasted Saffron Yogurt Chicken Drumsticks

Author note: Chicken drumsticks are cheap. The most expensive element of this recipe is the saffron. It’s well worth the expense. This is a perfect make-ahead weeknight meal.

32 ounces plain yogurt

1 1/2 teaspoons saffron threads, crumbled

3 teaspoons kosher salt

2 tablespoons extra-virgin olive oil

zest of 2 lemons

2 1/2 pounds chicken drumsticks

cilantro garlic vinegar, for topping (see recipe below)

  1. Place all ingredients, except for the chicken and cilantro garlic vinegar, into a large bowl or glass baking pan. Stir well to combine.
  2. Place the chicken into the yogurt marinade and make sure it is covered (and coated) on all sides. Let the chicken marinate in the fridge for at least 8 hours or up to 24 hours.
  3. 30 minutes before roasting, remove the chicken from the fridge. Heat the oven to 450 degrees.
  4. Line a rimmed baking sheet with foil and place a cooling rack on top of the foil.
  5. Remove the chicken from the marinade and tap off excess yogurt. Place the chicken on the cooling rack (which is on the baking sheet).
  6. Place the chicken into the oven and roast for 40-45 minutes, turning the drumsticks every 15 minutes.
  7. Remove from the oven and serve with cilantro garlic vinegar.

for the cilantro garlic vinegar

2/3 cup distilled white vinegar

1/2 teaspoon saffron threads, crumbled

pinch of koshers salt

1 tablespoon extra-virgin olive oil

1 cup cilantro, chopped

1 garlic clove, chopped

  1. Place all ingredients into a small bowl. Stir well and let sit for at least 1 hour.

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