Roasted Saffron Yogurt Chicken Drumsticks
Servings: 4
Ingredients
- 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)
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
Instructions
- Place all ingredients, except for the chicken and cilantro garlic vinegar, into a large bowl or glass baking pan. Stir well to combine.
- 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.
- 30 minutes before roasting, remove the chicken from the fridge. Heat the oven to 450 degrees.
- Line a rimmed baking sheet with foil and place a cooling rack on top of the foil.
- Remove the chicken from the marinade and tap off excess yogurt. Place the chicken on the cooling rack (which is on the baking sheet).
- Place the chicken into the oven and roast for 40-45 minutes, turning the drumsticks every 15 minutes.
- Remove from the oven and serve with cilantro garlic vinegar.
for the cilantro garlic vinegar
- Place all ingredients into a small bowl. Stir well and let sit for at least 1 hour.
Notes
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.
