Clean the chicken drumsticks and pat them dry on a kitchen towel.
Combine all the ingredients listed under marinade and transfer to a large food-safe zip lock bag.
Add the chicken legs to the bag and seal the bag.
Toss the marinade with the chicken, making sure the chicken is well coated in the marinade.
Keep the bag with the marinated chicken in the fridge for at least 30 minutes.
In the mean time, preheat your oven to 190 C, and prepare the roasted vegetables.
In a baking pan lined with foil, add the potatoes and oil.
Toss the potatoes in the oil and let it bake for 10 minutes.
After the 10 minute mark, add the asparagus, carrots, paprika, salt, and toss it with the baked potatoes.
Return to the oven for 10 minutes more, until the potatoes are golden, and the carrots are just baked.
Serve the roasted vegetables with a finish of truffle oil.
Prepare the yogurt dip:
In a pan on the stive top, lightly roast the cumin seeds for a minute.
In a mixing bowl, mix together all the ingredients for the dip and garnish with the roasted cumin.
Prepare the chicken:
Preheat your grill (I used a stove-top grill pan).
Add the marinated chicken and cook on all sides for a total of 30 minutes on medium heat, until done.
Let the chicken rest before serving.
Serve with a side of roasted vegetables and yogurt dip.