Chicken Drumsticks with Date Sage Medley

Ingredients

Ingredients

• 8 pieces chicken drumsticks
• 4 garlic cloves
• 2 tbsp fresh sage
• 1/4 cup olive oil
• 3 tbsp balsamic vinegar
• 1/4 cup dry white wine
• 1 orange
• 2 tsp salt
• 3/4 tsp black pepper
• 1 large onions
• 1 cup pitted dates

Instructions

1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a small bowl, whisk together 3 tablespoons olive oil, 3 tablespoons balsamic vinegar, 1/4 cup dry white wine, 2 tablespoons chopped fresh sage, 1 teaspoon chopped fresh thyme, 4 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper to make the marinade.
3. Pat 8 chicken drumsticks dry, place in a large bowl, and toss with the marinade; let sit at room temperature for 30 minutes or refrigerate for up to 2 hours.
4. While chicken marinates, chop 1 cup pitted dates into quarters, slice 1 large onions into wedges, and slice 1 orange into thin rounds.
5. Toss the date mixture, onion wedges, and half the orange slices with 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl.
6. Arrange the marinated chicken drumsticks on the prepared baking sheet, then scatter the fruit and onion medley around them, including the remaining orange slices for brightness.
7. Roast in the preheated oven for 30-40 minutes, turning the chicken halfway through, until the drumsticks reach an internal temperature of 165°F (74°C) and the edges are caramelized.
8. Remove from oven, let rest for 5 minutes, then transfer to a platter, spooning any pan juices over the top for serving.