I love chicken drumsticks because they don’t dry out, no matter how you cook them. And with a yogurt marinade they stay extra-juicy. I season the drumsticks with Local Roots’ Sumac-In Me Crazy, a blend of cumin, chili powder and sumac, which lends a bright and slightly spicy taste to the chicken. I’ve included cooking methods for a grill or an oven if the weather keeps you from cooking outside.
Heavy potato salads have never been in my cooking repertoire. I prefer spuds dressed with a vinaigrette. But fingerling potatoes are so delicious and creamy on their own they don’t need much when you put them on the table. While the simple combination of olive oil, salt and pepper are my favorite ingredients to use on vegetables, the parsley and chives add a springy bite. Extra points if you can find chives with their beautiful blossoms!
If you don’t have Local Roots’ Sumac-In Me Crazy make your own spice blend by combining 2 teaspoons ground cumin, 2 teaspoons sumac and 2 teaspoon chili powder.
Sumac Chicken Drumsticks with Herbed Fingerling Potatoes
serves 4
Ingredients
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
Oil, for grill grates
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 and Local Roots’ Sumac-In Me Crazy and season very generously with salt and pepper. Add chicken and toss to combine. Marinate chicken in the 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. Transfer chicken to a platter to rest.
To Cook in the Oven:
Preheat oven to 425 F. Line a rimmed baking or half sheet pan with aluminum foil and grease it with a little olive oil. Remove chicken from the bowl, allowing any excess marinade to drip off. Place drumsticks on prepared sheet pan. Roast chicken until crisp and golden, 30 to 40 minutes. Transfer chicken to a platter to rest.
While the chicken cooks, place potatoes in a large pot. Fill 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 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.
This recipe is partnered with Local Roots NYC, a small, mission-driven business here to serve fellow New Yorkers and regional growers. Click here to join!