Ingredients
3 pounds chicken drumsticks
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 cup frozen wild blueberries
2/3 cup balsamic vinegar
1/4 cup honey
1 tablespoon chopped fresh rosemary
Chopped fresh herbs, such as cilantro and mint, for serving
Preparation
Preheat oven to 400°F with a rack in upper third. Add chicken to a large bowl and season salt and pepper; toss with 1 tablespoon extra-virgin olive oil to coat and arrange in a single layer on a foil-lined baking sheet.
Roast chicken, flipping once, until golden and cooked through, 45 to 50 minutes.
Meanwhile, in a medium saucepan, bring blueberries, balsamic vinegar, honey, and rosemary to a boil over medium-high heat. Reduce heat and simmer, stirring often, until reduced by just more than half, 10 to 12 minutes.
Strain blueberry mixture (you should have a scant 1/2 cup glaze); discard solids. Brush chicken all over with glaze and broil until caramelized, about 5 minutes. Serve with remaining glaze, sprinkled with chopped fresh herbs.
