Active Time: 5 minutes | Total Time: 40 minutes | Serves Serves 4 | Gluten Free
- 8 chicken drumsticks (about 2 pounds)
- 3/4 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 cup apricot jam
- 1/4 teaspoon freshly ground black pepper
Heat the oven (with the oven rack in the middle) to 425°F.
Pat the chicken dry with paper towels. Put the chicken into a 9 x 13-inch roasting pan or glass baking dish.
Measure half of the salt in the palm of your hands (a little less than 1/2 teaspoon) then sprinkle over the chicken. Do the same with the cumin (1/2 teaspoon) and the cayenne (1/8 teaspoon). Use tongs to flip the chicken over then season with the remaining salt, cumin, and cayenne.
Spoon the jam over the chicken and use your hands to coat evenly. Turn the chicken skin-side up. Season the tops with the black pepper (about 12 turns on pepper mill).
Transfer to the oven and roast 30 to 40 minutes until cooked through (you can cut into one to make sure it’s no longer pink). Serve with the delicious pan juices.
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