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Recipe:Sheet Pan Chicken Drumsticks Tandoori

  • Prep time: 10 minutes
  • Cook time: 40 minutes

Serves 6



  1. 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.

  2. 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.

  3. Preheat oven to 375 °F.

  4. Place cauliflower florets, potatoes and melted butter in a bowl. Season with salt and pepper and toss to coat.

  5. 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.

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