Sumac Chicken Drumsticks with Herbed Fingerling Potatoes

May 28, 2018

serves 4 

5 pounds chicken drumsticks
1 cup whole milk yogurt
6 cloves garlic, smashed
2 tablespoons Local Roots Sumac-In Me Crazy
Kosher salt
Freshly ground black pepper

Herbed Fingerling Potatoes
2 pounds fingerling potatoes
Kosher salt
2 tablespoons extra virgin olive oil
Freshly ground black pepper 
1 tablespoon roughly chopped fresh parsley
1 tablespoon thinly sliced chives

Pat chicken dry with paper towels.

In a large bowl combine yogurt, garlic, Sumac-In Me Crazy and season very generously with salt and pepper. Add chicken and toss to combine.

Marinate in refrigerator for 4 to 24 hours.

To Cook on the Grill
Heat a gas or charcoal grill to medium-high heat.

Generously oil grill grates to prevent chicken from sticking.

Remove chicken from the bowl, allowing any excess marinade to drip off.

Grill drumsticks until lightly charred and cooked through, turning occasionally about 30 minutes.

To Cook in the Oven
Preheat oven to 425 F. Line a rimmed baking or half sheet pan with aluminum foil.

Remove chicken from the bowl, allowing any excess marinade to drip off. Place chicken parts on prepared sheet pan. 

Roast chicken until crisp and golden, 30 to 40 minutes. 

To Cook Potatoes
While the chicken cooks, place potatoes in a large pot. Fill a pot with enough cold water to cover the potatoes by 1 inch and add 1 teaspoon of salt.

Bring the water to a boil and cook the potatoes until they are nice and tender when poked with a paring knife, about 17-22 minutes. Drain well.

Once potatoes are cool enough to handle, cut each in half lengthwise. Place potatoes in a bowl and toss with olive oil and season with salt and pepper as you see fit.

Transfer to a shallow bowl or platter, top with herbs and serve with chicken.

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