Red wine and Greek yogurt, herb-marinated roasted chicken drumsticks. Topped with a sweet pepper vinaigrette.
Chicken drumsticks have been a hit lately, so I’ve been making a lot of different recipes. My favorite way to make them is in a simple Greek yogurt marinade. Greek yogurt is a foolproof marinade. it meshes with practically any herb or spice and it tenderizes the chicken. it is really hard to mess up this chicken since it goes straight from the marinade to the oven. For this recipe, I used pretty much any dried herb I had on hand. What really makes it shine is the sweet pepper vinaigrette! Check out my tips and tricks below for the best herb-roasted chicken drumsticks. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST HERB-ROASTED CHICKEN DRUMSTICKS
greek yogurt marinade: a greek yogurt marinade is super easy it can latch on to any flavor and it tenderizes the chicken. for the best results let the chicken marinate for 6 hours or overnight but make sure to use the chicken within 24 hours of marinating.
salt separately: you want to add a super small pinch to your marinade for the sake of seasoning but don’t think that is enough to season the chicken. before the chicken is coated in yogurt and you can make direct contact with the flesh, season it with salt. seasoning the chicken with salt first insures you can you get contact with the chicken.
use a rack: to avoid having to flip the chicken. place the chicken on a baking rack. the rack will elevate the chicken so that it cooks top to bottom and all around.
sweet pepper vin: the sweet pepper vin is straightforward. since there is no heat applied to it as it sits will infuse into the vinegar so let it sit at least an hour ahead of time. the longer it sits the more flavorful the vinegar will be.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
- CHEF’S SALAD + GOLDEN RANCH
- CHEESY GRUYERE & SWISS ROASTED ASPARAGUS
- SMOKED ONION GRAVY + CLASSIC MASHED POTATOES
INGREDIENTS
- 9 Chicken Drumsticks
- MARINADE
- 1c Greek Yogurt
- 1/4c Red Wine, dry
- 2Tb Olive oil
- 2tsp Black Pepper
- 1tsp Crushed Red Peppers
- 1Tb Garlic Powder
- 1tsp Rosemary, dried
- 1tsp Oregano, dried
- 1tsp Thyme
- Salt
- SWEET PEPPER VINAGRETTE
- 1/4c White wine vinegar
- 5 Sweet peppers, thinly sliced
- 4 Garlic Cloves, minced
- 1tsp Parsley, minced
- Salt
- Crushed red pepper flakes
INSTRUCTIONS
- Season chicken generously with salt.
- Combine all the ingredients under marinade and toss over chicken. Coat and cover the chicken for 2 hours to overnight.
- Once ready to roast. Preheat the oven to 375F and roast the chicken for 1 hour. Till the chicken is tender and fully cooked.
- Prepare the sweet pepper vinaigrette and season with salt to taste at least an hour before serving.
- Once the chicken is cooked let the chicken rest for 10 minutes. When its time to plate and serve top the chicken with the sweet pepper vinagrette.
