Honey Glazed Drumsticks & Veggies

Sweet, savory, and delightfully tender, these Honey Glazed Drumsticks paired with roasted vegetables make for a wholesome meal that’s perfect for weeknight dinners or relaxed weekend gatherings. The glaze caramelizes on the drumsticks while infusing the veggies with a luscious shine.

Why You’ll Love This Recipe

• Sweet and savory synergy: Honey, garlic, and soy deliver deeply satisfying glaze and flavor.
• One-pan convenience: Stage-cooked together for minimal cleanup and easy prep.
• Crowd-pleasing combo: Juicy chicken and hearty vegetables appeal to kids and adults alike.
• Make-ahead friendly: Drumsticks and veggies can be prepped or glazed ahead of time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken drumsticks (skin-on for best crisp and flavor)
• Olive oil
• Honey
• Soy sauce or tamari
• Garlic, minced
• Fresh ginger, grated (optional)
• Smoked paprika
• Salt & pepper

For the roasted vegetables:

• Baby potatoes or diced regular potatoes
• Carrots, cut into sticks
• Bell peppers, sliced
• Zucchini or broccoli florets
• Olive oil
• Garlic powder
• Dried thyme or rosemary
• Salt & pepper

Directions

1. Marinate chicken
   In a large bowl, whisk together honey, soy sauce, minced garlic, grated ginger (if using), smoked paprika, salt, and pepper. Add drumsticks and toss to coat. Marinate for at least 15–30 minutes (or overnight for deeper flavor).
2. Prep the vegetables
   On a large rimmed baking sheet, toss potatoes, carrots, bell peppers, and zucchini (or broccoli) with olive oil, garlic powder, dried herbs, salt, and pepper. Arrange in a single layer.
3. First bake
   Transfer drumsticks to one side of the sheet, skin-side up, reserving excess marinade. Bake at 200 °C (400 °F) for 25 minutes until chicken begins to brown and veggies start to soften.
4. Glaze and rotate
   Remove sheet, brush drumsticks with reserved marinade (or a fresh mix of honey and soy), and toss veggies. Return to oven and bake another 15–20 minutes until chicken registers 75 °C (165 °F) and veggies are tender and caramelized.
5. Finish and serve
   Let the chicken rest for 5 minutes. Serve drumsticks alongside roasted vegetables, spooning any pan juices over both for flavor.

Servings and timing

• Servings: 4–6 servings, depending on appetite (approx. 8–12 drumsticks)
• Prep time: 15–20 minutes (marinating optional)
• Cook time: 40–45 minutes
• Total time: 55–65 minutes (including marination)

Variations

• Spicy-sweet: Add chili powder or a dash of hot sauce to the glaze.
• Citrus zest: Stir in lemon or orange zest to the marinade for a bright twist.
• Balsamic-honey: Substitute half the soy with balsamic vinegar for tangy depth.
• Veggie swaps: Use sweet potatoes, Brussels sprouts, cauliflower, or green beans as alternatives.
• Oven to grill: After baking, finish drumsticks on a hot grill for smoky char and crisp skin.

Storage / Reheating

• Storage: Store chicken and vegetables in separate airtight containers in the refrigerator for up to 3 days.
• Freezing: Freeze drumsticks (glazed or plain) and cooked veggies for up to 2 months.
• Reheating: Reheat drumsticks and vegetables in a 180 °C (350 °F) oven for 10 minutes, brushing extra glaze on chicken midway to rejuvenate shine.

Tips for the best results

• Dry drumsticks first: Pat chicken dry before marinating to help the glaze adhere well.
• Even veggie sizes: Cut vegetables evenly so they roast uniformly.
• Rotate halfway: Stir veggies halfway through cooking to ensure caramelization on all sides.
• Don’t waste glaze: Reserve marinade before adding chicken (to avoid cross-contamination) then reheat for basting.
• Crispier skin: For extra crispiness, broil for 2 minutes at the end—watch closely to prevent burning.

FAQs

1. Can I use bone‑in chicken thighs instead of drumsticks?

Yes—thighs work well; adjust cooking time by a few minutes based on their size.

2. What temperature shows chicken is done?

The internal temperature should reach 75 °C (165 °F) when measured at thickest part.

3. Can I make this without soy sauce?

Yes—use tamari for gluten-free or coconut aminos for a milder soy-free option.

4. How sticky will the glaze be?

It becomes nicely sticky and caramelized but not overly thick—if you prefer more glaze, simmer an extra minute before glazing.

5. Can I prep this the night before?

Absolutely—marinate chicken and chop vegetables ahead. Store everything covered in the fridge.

6. Will the veggies become soggy?

No—roasting at high heat prevents sogginess. Tossing halfway keeps them crispy-edged.

7. Can I roast everything together without removing chicken?

Yes—as long as drumsticks and veggies have similar cooking times. Adjust rack position as needed.

8. Is this meal gluten-free?

Use gluten-free tamari and ensure any honey or herbs are certified gluten-free.

9. What sides go well?

Serve with steamed rice, quinoa, crusty bread, or a crisp green salad.

10. Can I grill instead of bake?

Definitely—grill drumsticks over medium heat for about 25–30 minutes, turning often and brushing with glaze.

Conclusion

The Honey Glazed Drumsticks & Veggies recipe brings together comforting flavors and minimal effort. It’s sweet, savory, and versatile enough for the whole family to enjoy.

Pro tip: Save any extra glaze—use it over grilled salmon or roasted carrots for a delicious flavor boost.

Start roasting your glaze goodness tonight! Try this recipe and share your go-to vegetable pairing or glaze variation—I can’t wait to hear!

Honey Glazed Drumsticks & Veggies

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sweet, savory, and delightfully tender, these Honey Glazed Drumsticks paired with roasted vegetables make for a wholesome meal perfect for weeknight dinners or weekend gatherings.

• Author: Emma Harper
• Prep Time: 15–20 minutes (plus marinating)
• Cook Time: 40–45 minutes
• Total Time: 55–65 minutes (including marination)
• Yield: 4–6 servings (approx. 8–12 drumsticks) 1x
• Category: Main Dish
• Method: Oven Roast
• Cuisine: American / Fusion
• Diet: Halal

Ingredients

Units USM Scale 1x2x3x

• 8–12 chicken drumsticks (skin-on)
• 2 tbsp olive oil
• 1/3 cup honey
• 2 tbsp soy sauce or tamari
• 2 cloves garlic, minced
• 1 tsp fresh grated ginger (optional)
• 1 tsp smoked paprika
• Salt & freshly ground black pepper, to taste
• Vegetables for roasting:
• 2 cups baby potatoes or diced regular potatoes
• 2 carrots, cut into sticks
• 1 red or yellow bell pepper, sliced
• 1 zucchini or 2 cups broccoli florets
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme or rosemary
• Salt & pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Marinate chicken: whisk honey, soy, garlic, ginger (if using), smoked paprika, salt & pepper. Toss drumsticks to coat and marinate 15–30 minutes (or overnight).
2. Prep veggies: toss potatoes, carrots, bell pepper, and zucchini/broccoli in olive oil, garlic powder, herbs, salt, and pepper on a rimmed baking sheet.
3. Bake first stage: arrange drumsticks skin-side up on one side of the sheet; reserve marinade. Bake at 200 °C (400 °F) for 25 minutes.
4. Glaze & roast: remove sheet, brush drumsticks with reserved marinade, toss veggies. Bake another 15–20 minutes until internal temperature reads 75 °C (165 °F) and vegetables are tender.
5. Finish: let chicken rest 5 minutes. Serve with roasted vegetables and spoon pan juices over both.

Notes

• Pat drumsticks dry before marinating for better glaze adhesion.
• Cut vegetables evenly to ensure uniform roasting.
• Reserve marinade before adding raw chicken to avoid cross-contamination, then reheat before brushing.
• For crispier skin, broil for 2 minutes at end—watch closely.
• Store extra glaze for use on roasted salmon, carrots, or rice bowls.

Nutrition

• Serving Size: 2 drumsticks + portion of veggies
• Calories: 450
• Sugar: 18g
• Sodium: 620mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 120mg