Honey Garlic Chicken Drumsticks (Printable)

Tender chicken drumsticks glazed in honey garlic sauce, roasted with caramelized carrots for a flavorful meal.

# What You'll Need:

→ Chicken

01 - 8 chicken drumsticks (about 2.5 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper

→ Honey Garlic Glaze

05 - 1/4 cup honey
06 - 3 tablespoons soy sauce
07 - 4 garlic cloves, minced
08 - 1 tablespoon apple cider vinegar
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon crushed red pepper flakes

→ Vegetables

11 - 1 lb carrots, peeled and cut into sticks
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - Toss chicken drumsticks with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Arrange on one side of the prepared baking sheet.
03 - Combine carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and thyme. Spread on the other side of the baking sheet.
04 - In a small bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, smoked paprika, and red pepper flakes.
05 - Brush half of the honey garlic glaze over the chicken drumsticks.
06 - Roast in the preheated oven for 25 minutes.
07 - Remove the pan from the oven. Brush the remaining glaze over the chicken and toss the carrots for even roasting.
08 - Return the pan to the oven and roast for another 15 minutes, or until the chicken reaches an internal temperature of 165°F and the carrots are golden and tender.
09 - Broil for 2-3 minutes at the end for extra caramelization if desired.
10 - Transfer to serving plates and garnish with fresh thyme if desired. Serve hot.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum time to actually enjoy your dinner.
  • The honey garlic glaze is sweet and savory in that perfect balance that somehow makes people eat faster and ask for seconds.
  • Those carrots roast until they're almost caramelized, tasting nothing like the limp vegetables you might remember from childhood.
02 -
  • Don't skip patting the chicken dry before seasoning, because moisture is the enemy of any kind of browning and you'll end up with steamed drumsticks instead of roasted ones.
  • Brush that second glaze on midway through, not at the end, because it needs time to caramelize and stick instead of just sitting wet on top of cooked chicken.
03 -
  • Line your pan with parchment paper even if it seems like a fussy extra step, because caramelized glaze is amazing to eat and absolutely brutal to scrub.
  • If your drumsticks are particularly large, start them five minutes early and add the carrots halfway through so everything finishes at exactly the same time.
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