Yogurt-Marinated Chicken Drumsticks with Roasted Apples and Onions

Make the marinade: combine the yogurt, minced garlic, lemon juice, thyme, 1/2 tsp salt, and a pinch of pepper. Coat the drumsticks in the marinade, cover, and refrigerate for at least 30 minutes (1–3 hours is even better).

Preheat the oven to 200°C (400°F). In a bowl, toss the apples and onions with olive oil, a pinch of salt, and (optionally) 1 tsp of honey for a light caramelization.

Spread the apple and onion mixture in an even layer on a baking sheet, then arrange the marinated drumsticks on top (you can shake off excess marinade, or leave a bit behind and drizzle it over the chicken before roasting).

Roast for 30–35 minutes at 200°C (400°F): cover with foil or a lid for the first 20 minutes to lock in moisture, then remove the foil and bake for another 10–15 minutes until lightly golden and cooked through (internal temperature should reach about 75°C / 165°F, or ensure the meat near the bone is no longer pink).