1 ½ Cups plain Yogurt
1 Lb. Baby Potatoes, cut in quarters
2 medium-sized Red Onions, cut in eights
½ cup Melted Butter
1 Tbsp. Lemon Juice
Fresh Cilantro Leaves for garnish
LET'S GET COOKING!
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.