Don’t touch that stove, because all you need for this easy recipe is your oven! Busy weeknights shouldn’t mean you have to sacrifice having a flavorful and colorful dinner. We’ve paired tangy BBQ Chicken Drumsticks with a fresh, cool cucumber-dill yogurt dipping sauce for a meal that’s sure to please even the pickiest eaters. Want to save a step on clean-up? Line your sheet pan with aluminum foil and serve dinner straight from the oven.
overall cook time: 50 min
inactive cook time: 35 min
8 Pasture-Raised Chicken Drumsticks (about 2.5 pounds)
- 1/2 Cup Barbecue Sauce
- 1 Pound Red Potatoes, cut into 1-inch wedges
- 1/2 Cup Greek Yogurt
- 1 to 2 Stems Fresh Dill, finely chopped
- 1 Mini-Cucumber, shredded (about 1 cup)
- 1 tsp Garlic Paste
- 1 tsp Apple Cider Vinegar
- 1/2 Pound Broccoli, cut into florets
- Olive Oil
- Salt & Pepper to taste
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/4 tsp Ground Yellow Mustard
- 1/2 tsp Smoked Paprika
Prepare & Roast the Chicken & Potatoes
Place the sheet pan in the oven and preheat the oven to 450°F.
Pat the chicken dry with paper towels and place in a large bowl. Drizzle with olive oil and season with salt and pepper. Add the spice blend and half the barbecue sauce. Stir to thoroughly coat.
Arrange the seasoned chicken in an even layer in the middle of the sheet, then place the seasoned potatoes around the seasoned chicken.
Roast, rotating the sheet pan halfway through, until the chicken is browned and the potatoes are golden brown, about 20 to 25 minutes minutes. Carefully remove from the oven, leaving the oven on
Make the Dip
While the chicken and potatoes roast, in a bowl, combine the Greek yogurt, cucumber, vinegar, and as much of the garlic paste and dill as you’d like (you may have extra left over). Season with salt and pepper to taste. Set aside.
Chef Tip! As raw garlic’s flavor can be intense and powerful, we recommend only adding a little bit at a time and tasting as you go until you find your perfect balance.
Dress & Roast the Broccoli
While the chicken and potatoes continue to roast, place the broccoli in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat.
Arrange the seasoned broccoli on the sheet pan with the chicken and potatoes.
Roast until the potatoes are tender when pierced with a fork, the broccoli is lightly browned, and the chicken reaches an internal temperature of 165°F, about 8 to 12 minutes. Remove from the oven.
- Finish the Chicken & Serve
Spoon or brush the remaining barbecue sauce onto the roasted chicken. Serve the glazed chicken with the roasted potatoes and broccoli and dipping sauce on the side.
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