Sheet-Pan Cumin Drumsticks with Charred Salsa Verde and Pinto Beans

Steps

1. Step 1

   Heat the oven to 425°F and set a rack in the middle. Line a large rimmed sheet pan with foil for easier cleanup.

   425°F

2. Step 2

   In a large bowl, toss the drumsticks with the cumin, kosher salt, garlic powder, pepper and 2 tbsp of the olive oil until evenly coated.

   5 min

   • 3 lb chicken drumsticks
   • 2 tsp ground cumin
   • 1 tsp kosher salt
   • 1 tsp garlic powder
   • 1/2 tsp black pepper
   • 2 tbsp olive oil
3. Step 3

   Spread the drumsticks over one half of the sheet pan. On the other half, pile the tomatillos (cut side down), onion wedges, jalapeños (cut side down) and garlic cloves, then drizzle them with the remaining 1 tbsp olive oil and a pinch of salt. Keep everything in a single layer so it browns instead of steaming.

   5 min

   • 3 lb chicken drumsticks
   • 1 tbsp olive oil
   • 1 1/4 lb tomatillos
   • 1 white onion
   • 2 jalapeños
   • 4 cloves garlic
4. Step 4

   Roast for 25 minutes, until the chicken skin is starting to brown and the tomatillos have slumped and blistered.

   25 min, hands-off · 425°F

5. Step 5

   Scrape the roasted vegetables and any juices from the pan into a blender and set aside. Turn the drumsticks over, spread them across the whole pan, and roast 15 to 20 minutes more, until the skin is crisp and deep golden and a thermometer in the thickest part reads 185°F (drumsticks are best cooked well past 165°F).

   20 min, hands-off · 425°F

   • 3 lb chicken drumsticks
6. Step 6

   While the chicken finishes, add the cilantro, lime juice, honey and 1/2 tsp salt to the blender with the roasted vegetables. Blend until mostly smooth, leaving a little texture. Taste and add more salt or lime as needed.

   5 min

   • 1 cup cilantro leaves and tender stems
   • 2 tbsp lime juice
   • 1 tsp honey
   • salt
7. Step 7

   In a saucepan over medium heat, warm 1 tbsp olive oil, add the cumin and stir for 30 seconds until fragrant. Add the pinto beans, water and a pinch of salt. Simmer 5 to 7 minutes, mashing a few beans against the side of the pan to thicken them.

   8 min

   • 2 cans pinto beans (15 oz each)
   • 1 tbsp olive oil
   • 1/2 tsp ground cumin
   • 1/2 cup water
8. Step 8

   Spoon the warm beans onto plates or a platter, set the drumsticks on top, and pour the salsa verde generously over the chicken. Serve the rest of the salsa alongside.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026