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Honey Glazed Drumsticks & Veggies

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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.

Ingredients

Units Scale
  • 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

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

Find it online: https://tastyera.com/honey-glazed-drumsticks-veggies/