Recipe: Roasted Chili-Lime Drumsticks

Ingredients:

8 small chicken legs (about 1½ lbs)

Kosher salt and pepper

1 red onion, sliced (leave root intact)

1 1/4 lb. broccoli crowns, cut into florets

1 tbsp. chili garlic paste (we used sambal oelek), plus more for serving

1 tbsp. olive oil

2 limes

Directions

1. Heat broiler. Pat chicken dry and season with 1/4 tsp each salt and pepper. Place chicken legs and onion on a rimmed baking sheet and broil until browned, about 9 to 10 minutes. Remove baking sheet from oven and reduce oven temperature to 450°F.

2. While chicken broils, in a large bowl, toss broccoli with chili paste and oil.

3. Transfer broccoli to a second rimmed baking sheet and roast along with chicken until vegetables are golden brown and tender and chicken is cooked through, about 15 minutes.

4. Halve a lime and squeeze juice over chicken. Finely grate zest of other lime on top, then cut into wedges. Drizzle chicken with additional chili paste if desired and serve with lime wedges.

Recipe inspiration found HERE.

I wasn’t sure if I was going to like this because I have a bit of a love hate relationship with drumsticks.  I think they’re good in theory but not practice.  Anyway, not only were the drumsticks good, but the broccoli was extra good and we’ve added it to our veggie side rotation.

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