The Yaralla Kitchen – Roasted Chicken Drumsticks with Israeli Spices and Vegetables

Try this cheap and easy winter warmer before the weather heats up. It’s also super easy to clean up with only two (or one) roasting pan to wash after cooking.

 

Ingredients:

1kg chicken drumsticks

1kg bag potatoes

1x large sweet potato

2-3 carrots

1x garlic bulb

2x red onion

Rosemary (dried is fine)

Thyme (dried is fine)

Rock salt

Olive oil​

 

For the spice mix:

1 1/2 tbsp sweet paprika

1 1/2 tbsp. ground cumin

1 tsp dried oregano

1 tsp ground coriander

1 tsp dried chilli flakes

1 1/2 tsp coarse salt

 

Method:

  1. Chop the veggies (except the garlic) into rustic shapes roughly 2cm in length and width. Toss in olive oil and sprinkle rosemary, thyme and rock salt over the top. Make sure to cut the onions into quarters or eighths of a bulb, don’t slice or dice into fine pieces. We want chunks of sweet onion to enjoy after roasting.
  2. Cut the large end of the garlic bulb off to expose the flesh inside. Pour olive oil into the fleshy end of the bulb, ensuring it soaks into the garlic bulb. Warp tightly in aluminium foil.
  3. Mix the spices together well until the powder mixture is an even colour. Lightly cover the drumsticks in olive oil and sprinkle the spice mix onto them. Alternatively you can roll the drumsticks in the spice mix for a thicker coating and a stronger flavour (you might need to double the quantity of the mix for this method).
  4. Place the drumsticks into a roasting tray. Roast the veggies, the wrapped garlic bulb and the drumsticks for about 50 mins at 200°C, turning the chicken over at half time, until the chicken is cooked through and the veggies have a golden colour to them.
  5. To make the gravy, transfer the cooked chicken and veggie juices to a pan, add gravy powder and some water according to instructions and whisk until smooth.
  6. Place the chicken and veggies on plates and top with gravy. Carefully unwrap the al-foil off the roasted garlic bulb. Squeeze the soft garlic flesh out of the bulb onto each plate. It should be brown in colour and like a paste if it’s cooked correctly.
  7. Enjoy!

 

 

Tips:

  • To make cleaning up easier, use a roasting pan large enough to cook both the veggies and the chicken legs together. If you’re concerned about chicken juices mixing with the veggies, separate the two in the tray and divide them with a tightly scrunched length of al-foil to form a barrier between them.
  • Try removing the cooked items for serving then use the roasting tray with the leftover juices to mak the gravy, rather than heating and dirtying a second (or third) pan.
  • You can buy plenty of good spice rubs to use in place of our spice mix for this recipe to make preparation even easier.