A Middle Eastern market comes to mind as you mix the spice combination for this chicken. Marinate in yogurt, turmeric, mustard, and fennel for up to 24 hours in advance of roasting to save time on your busier evenings.

Serves: 4

Prep Time: 1 hr.

Cook Time: 30 min.

Total Time: 1 hr. 30 min.

Ingredients

  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 teaspoon fennel seeds
  • 2 carrots, 7-8 inches long, cut into 3-inch pieces, then halved
  • 2 lemons, divided
  • 3/4 cup full-fat Greek yogurt
  • 2 teaspoon ground cumin
  • 1 shallot, sliced thin
  • 1 teaspoon sea salt
  • 1 1/2 teaspoon turmeric
  • 1/4 cup parsley, chopped, for garnish, optional
  • 1 15.5-ounce can garbanzo beans, rinsed and drained
  • 1 teaspoon ground mustard
  • 1 3/4-2 lbs. chicken drumsticks

Instructions

1) In a small bowl, combine the yogurt, turmeric, ground mustard, ½ teaspoon fennel seed, ½ teaspoon salt, ½ teaspoon black pepper and the zest and juice of 1 lemon. Place the drumsticks in a reusable bag and spoon the yogurt mixture into the bag. Seal and massage the marinade into the chicken. Place in the refrigerator to marinade for at least 1 hour but up to 24 hours.

2) Preheat the oven to 425 degrees. Set aside a well-oiled sheet tray.

3) Place garbanzo beans, carrots and shallots on a large sheet tray. Add olive oil, cumin and the remaining ½ teaspoon fennel seed, ½ teaspoon salt and ½ teaspoon black pepper and toss to combine. Spread out the garbanzo bean mixture on the sheet tray and make space for the drumsticks.

4) Remove the chicken from the refrigerator and scrape any heavy excess off the yogurt mixture off the drumsticks. Add the chicken to the sheet tray. Cut the remaining lemon into ¼-inch slices and scatter on top of the vegetables.

5) Place in the oven and roast for 28-30 minutes, or until the chicken is crispy and golden on the outside and has reached an internal temperature of 165 degrees. Remove from the oven and allow to rest for 5-10 minutes (this helps the chickpeas crisp). Squeeze the roasted lemon juice over the chicken, garnish with fresh parsley and serve.