Description
I’ve got a great Sunday night dinner option for you: sheet pan drumsticks with roasted carrots and cumin potatoes. Easy and deee-lish!
Ingredients
Units
Scale
- 8 chicken drumsticks
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1 or 2 limes, cut in small wedges
The marinade:
- 1 clove garlic, finely diced
- 1 teaspoon grated ginger (about 1”)
- 1/2 cup plain whole milk yogurt (greek is fine too)
- 1 teaspoon cumin
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 lime, juice only
The carrots:
- 6 medium carrots
- 1 1/2 teaspoons of olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
The potatoes:
- 4 Yukon or Russet potatoes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon cumin
- 1/2 teaspoon Kashmiri red chili powder
- 1 tablespoon butter, melted
- 1 tablespoon olive oil
NOTE: Cook and prep times does not include the marinade time.
Don’t forget to watch my video with all the step-by-step instructions!
Instructions
- Make the marinade. Finely dice your garlic, peel and grate the ginger. Add yogurt to a large mixing bowl – large enough to fit all the drumsticks. Add the garlic and ginger to the yogurt. Then add the cumin, Kashmiri red chili powder, juice your lime right into the marinade bowl and add your salt and pepper. Mix until well combined. Marinate 4-24 hours in the refrigerator. I usually marinate overnight.
- Cut the tops and bottoms off the carrots and peel. Slice the carrots in half lengthwise and put in a bowl or plate. Add olive oil, salt and pepper and mix to coat. Lay the carrots out on a sheet pan CUT-SIDE DOWN.
- Cut the potatoes into bite-sized cubes and put in the same bowl you used to mix the carrots. Add salt, cumin, Kashmiri red chili powder, melted butter, olive oil, pepper. Mix well to coat all the potatoes. Add potatoes to the sheet pan next to the carrots.
- For the drumsticks, using your hand, wipe down most of the yogurt from the outside of the chicken and add to the sheet pan with the carrots and potatoes.
- Put the sheet pan of food into a preheated oven at 400 degrees and cook for 40 minutes or until internal temp of chicken is 165 degrees. At the halfway mark, take sheet pan out of oven. Give the potatoes a mix and turn the carrots over. Flip the chicken to the other side. Continue cooking. At the 40-minute mark, turn broiler on high and move oven rack up. Heat food under broiler for 5 minutes to crisp a little. This is optional, but I like doing it.
- While the chicken is cooking you can chop the cilantro, mint and lime wedges.
- Once all the food is cooked, arrange on plates or platters topped with the cilantro and mint. Put lime wedges on the side to squeeze onto the chicken.