Grilled chicken drumsticks with roasted rosemary potatoes, fennel salad and hot yoghurt sauce

This is a perfect summer dish and reminds me a lot of Swedish summer with traditional Swedish “färsk potatis” (the special summer potatoes). I have roasted the potatoes in butter, garlic and fresh rosemary from my garden. The drumsticks are marinated with a rosemary and oregano marinade, which gets the saltiness from soy sauce and it’s sweet taste from ketchup.

Ingredients (4 pers.):

Chicken

  • 2 lb organic drumsticks
  • 2 1/2 tbsp soy sauce
  • 1 tbsp ketchup
  • 1 tsp chopped rosemary
  • 1 tsp chopped oregano
  • 1 tbsp canola oil
  • 1 garlic clove
  • 1/2 tsp fresh black pepper
  • 3 tbsp butter
  • 2/3 cup water

Rosemary potatoes

  • 1 1/2 lb yellow mini potatoes
  • 1 tbsp olive oil
  • 2 fresh sticks rosemary
  • 3 garlic cloves
  • pinch of sea salt
  • 2 tbsp butter

Fennel salad

  • 1 fennel
  • 12 asparagus
  • 8 mushrooms
  • 2 tbsp olive oil
  • pinch of sea salt

Hot yoghurt sauce

  • 1 cup natural greek yoghurt
  • 1 tsp sambal oelek
  • 1 tbsp lemon juice
  • pinch of salt

Pre heat the oven to 420ºF.

Mix soy sauce, ketchup, chopped rosemary, chopped oregano, oil, pressed garlic clove and fresh black pepper in a bowl. Add the chicken drumsticks into the bowl and make sure every drumstick get covered in the marinade. Let the drumsticks marinate for at least 15 minutes.

Place the drumsticks on an ovenware. Add small spoons of butter on the drumsticks. Add the water on the bottom of the ovenware. Bake the chicken in the oven for approximately 30-45 minutes (depending on how fresh the chicken is; the internal temperature must be 165ºF). During the baking time, pour some of the sauce from the bottom of the ovenware over the drumsticks, a couple of times.

Wash, scrub and clean the mini potatoes (I keep the peel on, make sure you use organic potatoes). Pre boil the potatoes until they get almost done, approximately 10 minuets in salty water (time depends on the size of the potatoes). Remove the potatoes from the hot water. Heat olive oil in a skillet and add the potatoes. Add fresh rosemary (whole sticks), whole peeled garlic cloves and sea salt. Roast the potatoes on medium heat for about 5 minutes. Add the butter into the skillet. Roast for another 5 minutes, until the potatoes have a nice golden color.

Wash and cut the fennel in slices. Wash and remove the bottom of the asparagus. Cut them into inches sizes. Wash and slice the mushrooms. Place all three vegetable into an ovenware and pour olive oil over the vegetables and finish with a pinch of sea salt. Bake in the oven for approximately 25-30 minutes until the vegetable are nicely roasted.

Mix all ingredients for the sauce in a small bowl.

Smaklig måltid!

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My plate is from “West Elm”.

 

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