Garlic-Paprika Drumstick Platter
Lately, I’ve been experimenting with different cuts of chicken – beyond the breast, if you will. Thighs have certainly become my 2nd favorite, but close behind are drumsticks. These little guys are super inexpensive and oh-so-satisfying to eat.
This platter comes together with just a few on-hand ingredients:
Unfortunately I didn’t end up using the carrots pictured – mainly because I realized I needed those guys for another recipe the next night. But you certainly could include them in the roasted root vegetables. Scrub them well (don’t peel) and cut them into 1″ sections at a diagonal bias if you’d like to toss them in.
We still did A-OK with the tubers and cauliflower surrounding our chicken legs. The flavor was unbelievable – smoked paprika and garlic salt are a staple combo at my house, as you can read about more in my Meal Prep Chicken Breast recipe.
Sourcing My Chicken
I like to talk about meat sourcing a lot, because it’s important for those who want to responsibly eat meat in an age of industrial factory farms.
I’ve been sourcing my chicken lately from New Seasons, with a farm called Aurora Valley. This is a mid-sized chicken company that is about 40 miles south of Portland. They are owned by Pacific Foods. I like them for a couple of reasons:
- They aren’t an industrial sized operation. They’re cleaner, the birds are cleaner, and they are actually allowed to go outside.
- They are local so the meat isn’t transported long distances.
- They are becoming readily available. New Seasons has started to carry breasts, thighs, drumsticks, wings, and whole birds. Whole Foods is starting to as well.
- They are decently priced – in fact, their breasts are cheaper per pound than the Draper Valley or Ranger brands (which are unfortunately just subsidiaries of Perdue), or Smart Chicken (which is owned by Tyson). Tyson and Perdue are two of the largest poultry producers on the planet.
I also found another hyper-local chicken company called Marion Acres which I am just starting to cook with. Last night I grilled my first bone-in thighs from Marion Acres and they were MOUTH WATERING.
I’ll have some more recipes up on the blog soon with their birds, but for now suffice to say: local, happy, pasture-raised chicken is a million times more healthy, flavorful, juicy, and safer to eat than those poor creatures from big Farma, ie Tyson, Perdue, Foster, etc.
If you’re interested in more pastured meat options, check out our article Where To Shop. There are lots of online meat shipping options these days!
This recipe is really all about marinating everything on a single sheet and popping it in the oven. I decided to keep the cauliflower separate because my daughter wanted parmesan on it (see Roasted Parmesan Cauliflower recipe), but the chicken, sweet potatoes and red potatoes all went together like this:
The Paprika marinade is a deep rich color and not too much oil is used because I can’t stand dinner that’s bathed in oil. Oil is like the candy of the vegetable world: A little bit goes a long way.
I let this marinade soak into the drumsticks and fries for about an hour, all mixed together in a large bowl. Then I preheated the oven to 450, spread everything onto a large cookie sheet in a single layer, and got to roasting.
It’s important to turn the fries and drumsticks every so often so they roast evenly. When the meat is done (juices run clear, about 25-30 minutes), you can turn on the broiler if you want and broil them carefully for 2-3 minutes on High, just to crisp everything up even further. That is totally optional.
It all comes together like this: (You may notice the cauliflower looks a tad sparse, and I’m going to go ahead and call out my little one for sneaking morsels whenever my back was turned! Also, I refuse to be too mad at a kiddo for “sneaking” their cauliflower!)
The Secret Dipping Sauce
There’s one other secret buried inside this cooking guide, and I’m not going to include it in the regular instructions. Do you see the dip that’s in the bowl in the upper left corner of the above photo? That’s some homemade Lebanese Toum. Mmmmmmmm. Full-on garlic addicts, take note.
Toum is a Lebanese staple that Marc introduced me to. It’s essentially a really strong garlic aioli, and everything can be dipped in it – fries, meat, veggies. I make it by mixing anywhere from a half to a full head of (peeled/chopped) garlic cloves in with about a cup of homemade mayonnaise and sometimes some extra lemon juice. Just add it all to a small food processor or Magic Bullet and blitz it all until smooth.
Depending how strong your garlic is, this can end up tasting like a spicy horseradish. Trust me when I say if you love zesty spice, you’re going to be addicted to anything and everything in this sauce in no time. Well, maybe not pancakes. I draw the line at pancakes.
Don’t blame me when you can’t scrub the garlic off your breath for two days. Just keep eating toum and you won’t notice!
As I mentioned above, this particular platter I’ve photographed above is fairly small as I was making it just for my family. But it’s easy to double or triple it and serve a crowd. In that case I recommend using separate cookie sheets for the meat versus the potatoes/veggies. Too much meat drippings can make the veggies soggy.
Any roast meat goes great with a full-bodied red. Given this dish has smoky paprika flavors, I’m pairing it here with one of my favorite Tempranillos from Walla Walla, made by Castillo de Feliciana. Any medium to full-bodied Tempranillo would be fabulous with this dish, as would a fruit-forward, rustic Primitivo, or a lighter Cabernet Sauvignon.
Garlic-Paprika Drumstick Platter
(Note: Roast Parmesan Cauliflower pictured here is included in a separate recipe, which you can find here.)
Nutrition Per Serving