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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.