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Herb-Crusted Buttermilk Drumsticks with Warm Sage Roasted Potatoes

Présenté par

raddar team

Serving

4

Preparation

15 minutes

Cooking time

45 min

The buttermilk marinade tenderizes the chicken while the herb crust bakes into a golden, flavour-packed coating — all in one oven. The potatoes roast alongside and finish with a bright apple cider vinegar tang that ties the whole plate together beautifully.

Ingredients

For the Buttermilk Marinade & Drumsticks

8 chicken drumsticks
1 cup buttermilk
2 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper

For the Herb Crust

½ cup breadcrumbs
2 tbsp fresh chives, finely chopped
1 tbsp fresh sage, finely chopped
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
2 tbsp olive oil

For the Sage Roasted Potatoes

1½ lb baby potatoes, halved
2 tbsp olive oil
1 tbsp fresh sage, finely chopped
1 tbsp fresh chives, finely chopped
1 tbsp apple cider vinegar
½ tsp salt
½ tsp black pepper

Steps

Preheat your oven to 425°F and line a large baking sheet with parchment paper. If you have time, combine the buttermilk, apple cider vinegar, garlic powder, onion powder, salt, and pepper in a large bowl, add the drumsticks, and let them soak for at least 10 minutes on the counter while you prep everything else — even a short soak makes a real difference.
In a shallow bowl, combine the breadcrumbs, chives, sage, garlic powder, salt, pepper, and olive oil. Mix until the crumbs feel like damp sand. Set aside.
In a separate bowl, toss the halved baby potatoes with olive oil, sage, salt, and pepper. Spread them cut-side down in a single layer on one half of the prepared baking sheet.
Lift each drumstick from the marinade, letting the excess drip off, then press it firmly into the herb crust mixture, coating all sides well. Place the coated drumsticks on the other half of the baking sheet, making sure nothing is crowded.
Slide the baking sheet into the oven. Roast everything together at 425°F for 25 minutes.
While the chicken and potatoes are roasting, finely chop the remaining chives for garnish and have your apple cider vinegar ready by the stove.
After 25 minutes, flip the potatoes gently with a spatula. Check the chicken — the crust should be turning a deep golden brown. Return the pan to the oven for another 18 to 20 minutes, until the drumsticks are cooked through with no pink at the bone and an internal temperature of 165°F, and the potatoes are fork-tender with crispy edges.
Remove the baking sheet from the oven. Immediately drizzle the apple cider vinegar over the potatoes and toss lightly right on the pan. Scatter fresh chives over the entire dish and bring it straight to the table.

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