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Recipe:Sheet Pan Chicken Drumsticks Tandoori
- Prep time: 10 minutes
- Cook time: 40 minutes
Serves 6
Ingredients
-
WF Chicken Drumsticks, thawed
QTY 2.5 lbs.
-
Dorot Garlic
QTY 9 cubes
-
Dorot Ginger
QTY 6 cubes
-
WF Coarse Sea Salt, to taste
-
WF Black Peppercorns, to taste
-
WF Curry
QTY 3 Tbsp.
Plain Yogurt
QTY 1 ½ Cups
-
WF frozen Cauliflower florets
QTY 1 bag
Baby Potatoes, cut in quarters
QTY 1 Lb.
Medium-sized Red Onions, cut in eights
QTY 2
Melted Butter
QTY ½ cup
Lemon Juice
QTY 1 Tbsp.
Fresh Cilantro Leaves, for 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. *USDA recommends cooking poultry until it reaches an internal temperature of 165 °F.