Turkish Spiced Chicken Legs with Bulgur and Sumac Onions

Turkish Spiced Chicken Legs

Whole drumsticks roast with a yogurt, tomato, garlic, and spice coating that browns in uneven amber-red patches. Serve them over golden bulgur with a separate pile of tart sumac onions and a scattering of parsley.

Give the chicken at least an hour to marinate, then leave space between the pieces on the baking sheet. The coating can darken before larger drumsticks cook through, so use a thermometer—not color alone—to decide when they’re done.

Ingredients for Turkish Spiced Chicken Legs

Chicken

• 8 bone-in, skin-on chicken drumsticks, about 2 1/2 to 3 lb (1.15 to 1.35kg)
• 1/2 cup plain yogurt (120g)
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 3 garlic cloves, finely grated
• 1 1/2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Bulgur and toppings

• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 cup dry coarse bulgur (about 180g)
• About 1 3/4 cups water or low-sodium chicken broth, or the amount directed on the bulgur package
• 1/4 teaspoon kosher salt, adjusted for the broth and salt brand
• 1 small red onion, thinly sliced
• 1 teaspoon sumac
• 1 teaspoon lemon juice
• About 1/4 cup fresh flat-leaf parsley leaves and a few small sprigs

Plain Greek-style yogurt can replace the yogurt, and dried thyme can replace the oregano. If using fine bulgur instead of coarse, follow its package directions for the liquid and cooking time.

How to Roast the Chicken and Make the Bulgur

1. Mix the marinade: In a large bowl, stir together the yogurt, 2 tablespoons tomato paste, 2 tablespoons olive oil, garlic, paprika, cumin, oregano, red pepper flakes, 1 teaspoon salt, and black pepper.
2. Marinate the chicken: Coat the drumsticks on all sides. Cover and refrigerate for at least 1 hour, or for 4 to 5 hours or overnight if preparing ahead.
3. Prepare the baking sheet: Fully preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or foil. Arrange the drumsticks skin-side down in a single layer with gaps between them; use a second sheet if needed. Leave the coating on the chicken, but discard excess raw marinade in the bowl. Roast uncovered.
4. Roast and flip: Roast for 25 minutes, then flip the drumsticks skin-side up. Roast for about 15 to 20 minutes more, moving the sheet to a lower rack if the coating darkens too quickly. Begin checking the thickest pieces around 40 minutes; larger drumsticks may need longer.
5. Cook the bulgur while the chicken roasts: Warm the remaining tablespoon of olive oil in a medium saucepan over medium heat. Stir in the remaining tablespoon of tomato paste, then add the bulgur, water or broth, and 1/4 teaspoon salt. Bring to a simmer, cover, and cook over low heat for about 12 to 15 minutes, or according to the package, until the grains are tender and the liquid is absorbed. Let stand, covered, for 5 minutes, then fluff.
6. Dress the onions: Toss the sliced onion with the sumac and lemon juice. Let stand for about 10 minutes while the chicken finishes.
7. Check and serve: The chicken should have browned patches. An instant-read thermometer inserted into the thickest meat without touching bone must read at least 165°F (75°C). Rest the drumsticks for about 5 minutes. Spread the bulgur on a large shallow platter, arrange the whole drumsticks over it, add the onions in a separate pile, and scatter the parsley over the top.

How to Keep the Coating from Burning

The yogurt-tomato coating browns quickly, especially near the top of the oven. Gaps between drumsticks help moisture escape so they roast instead of steam; leaving excess marinade off the sheet prevents a wet layer from collecting around them. After the flip, move the sheet lower if the coating is getting very dark. A few darker spots are fine, but the thermometer determines when the chicken is done.

Marinating and Serving Timing

Marinate the chicken in the refrigerator for at least 1 hour; 4 to 5 hours or overnight gives you a longer make-ahead window. Cook the bulgur and dress the onions during the roast so they’re ready when the chicken has rested.

Fluff the bulgur before spreading it on the platter, and leave some grains visible beneath the drumsticks. Keep the sumac onions together at one end rather than mixing them into the bulgur. A shepherd’s salad makes a fresh side if you want one.

For another oven-roasted drumstick dinner, try chicken drumsticks with potatoes and carrots. For a different spiced crust, see these blackened chicken drumsticks.

Storing and Reheating Leftovers

Refrigerate cooked chicken in an airtight container for up to 3 days. Store leftover bulgur and onions separately when practical. Reheat the chicken in a 350°F (175°C) oven until hot throughout, about 10 minutes for the chicken alone; thicker or colder pieces may take longer. Reheat the bulgur separately with a splash of water, and serve the onions cold or cool.

Nutrition

Yield: 4 servings, about 2 drumsticks per serving with bulgur and toppings. Approximate nutrition per serving: 620 calories, 44g protein, 30g fat, and 43g carbohydrates. Approximate per 100g of edible food: 180 calories, 13g protein, 9g fat, and 12g carbohydrates. Values are estimates; drumstick size, edible meat yield, and how much marinade remains on the chicken will affect them.