We love simple, and these roasted chicken drumsticks are it! Just pop them in the oven and look forward to succulent meat, crispy skin, and all those lovely drippings. While they're roasting, throw together an easy salad and stir up some fresh tzatziki to complete this keto meal. And who can resist a bit of roasted chicken skin? Your diners might be fighting you for it!
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Instructions
Chicken drumsticks
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Pre-heat oven to 400°F (200°C).
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Combine the oil with your seasonings of choice in a small bowl. Brush it all over the chicken drumsticks and place them on a baking tray or dish.
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Bake the drumsticks for 30 minutes or until the skin is crispy and the meat is no longer pink inside (with an internal temperature of at least 165°F (73°C)).
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Rinse and finely chop the cucumber, or grate it using the coarse side of a grater. The skin adds color and texture to the sauce, but you may want to peel and deseed the cucumber depending on the variety - please see the tips below.
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Combine cucumber, yogurt, garlic, dill or mint (optional), and black pepper in a bowl. Add salt to taste.
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Prepare the vegetables and add them to a bowl.
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Drizzle with olive oil, balsamic vinegar, and season to taste. Toss together and serve.
Tzatziki
Salad
Tips
If you are using an English cucumber, which is long, has thin skin, and relatively small seeds, then there is no need to peel or deseed it. If you are using a Garden cucumber (as it's commonly known in the US), which is shorter, has thick dark green skin, and larger seeds, we recommend peeling it and removing the seeds before grating.
