Apricot-Dijon Chicken Drumsticks with Herby Bulgur and Cucumber Salad

Make it

Instructions

1. 01

   Heat the oven and set up

   Heat the oven to 425°F (220°C) with a rack in the center. Line a rimmed baking sheet with foil or parchment and set out a small bowl, a saucepan with a lid, a cutting board, and a separate clean platter for the cooked chicken. | Why: A hot oven browns the chicken, and the lined pan makes cleanup easier.

2. 02

   Mix the apricot-Dijon glaze

   In the small bowl, stir together ⅓ cup apricot preserves, 2 tbsp Dijon mustard, 1 garlic clove, finely grated, and 1 tbsp water until smooth. Set the glaze aside; keep it away from anything that will touch raw chicken. | Why: Mixing the glaze now makes it easy to brush on after the chicken has begun roasting, so its sugars are less likely to scorch.

3. 03

   Season and start roasting the chicken

   Pat 8 chicken drumsticks thoroughly dry with paper towels; do not rinse raw poultry. Arrange them on the lined baking sheet with a little space between each. Wash your hands and clean any surface or utensil that touched the raw chicken. Sprinkle the drumsticks evenly with 1 tsp kosher salt, ½ tsp black pepper, and 1 tsp smoked paprika. Roast at 425°F (220°C) for 25 minutes, until the skin is beginning to brown and the thickest parts are hot but not yet fully cooked. | Why: Dry skin browns better, and the first unglazed roast starts rendering fat before the sweet glaze goes on.

4. 04

   Simmer the bulgur while the chicken roasts

   About 10 minutes into the chicken’s first roast, bring 2 cups low-sodium chicken broth and ¼ tsp kosher salt to a boil in the saucepan. Stir in 1 cup coarse bulgur, cover, and reduce the heat to low. Simmer for 12–15 minutes, until tender and the liquid is absorbed. Take the pan off the heat and leave covered for 5 minutes, then fluff with a fork and stir in 1 tbsp olive oil. | Why: Covered, gentle simmering lets bulgur absorb the broth evenly, while a brief rest finishes steaming the grains.

5. 05

   Glaze and finish roasting

   After the chicken has roasted for 25 minutes, carefully brush the tops and sides with the prepared apricot-Dijon glaze, using a clean brush. Return the pan to the oven and roast for 15–20 minutes, turning the drumsticks once halfway through, until deeply golden and glossy. Check the thickest drumstick with an instant-read thermometer, avoiding the bone; it must reach at least 165°F (74°C). Drumsticks are especially tender around 175–185°F (79–85°C). Transfer them with clean tongs to the clean platter and rest for 5 minutes. Discard any glaze or juices that contacted raw chicken. | Why: Adding the glaze near the end keeps its fruit sugars from burning, and checking the thickest piece verifies safe doneness.

6. 06

   Toss the cucumber-herb salad

   While the chicken finishes roasting, wash and dry 1 English cucumber, 3 scallions, ½ cup fresh parsley leaves, and 1 lemon. Thinly slice the cucumber and scallions; finely chop the parsley. Zest the lemon, then squeeze out 2 tbsp lemon juice. Toss everything in a serving bowl with 1 tbsp olive oil and ¼ tsp kosher salt. Taste and adjust the balance with a little more salt if needed. | Why: The cool, crisp salad and lemony herbs cut through the glossy richness of the roasted chicken.

7. 07

   Serve

   Spoon the warm bulgur onto plates, add the rested chicken drumsticks, and serve with the cucumber-herb salad alongside. Spoon any glaze remaining on the baking sheet over the chicken only if it did not touch raw poultry; otherwise leave it behind. | Why: Serving the warm, savory grains with cool salad makes each bite balanced and satisfying.