BBQ Chicken Drumsticks with Creamy Mash & Veggies

Instructions

Step 1. Preheat the oven to 400°F (200°C) and lightly grease a baking dish or line a baking sheet with parchment paper.

Step 2. In a small bowl, combine the barbecue sauce, honey, olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Step 3. Pat the chicken drumsticks dry and coat them thoroughly with the barbecue mixture.

Step 4. Arrange the drumsticks on the prepared baking sheet and bake for 35–40 minutes, turning once halfway through cooking.

Step 5. Brush the drumsticks with additional barbecue sauce during the last 10 minutes of baking for a sticky glaze.

Step 6. While the chicken cooks, place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15–20 minutes or until fork-tender.

Step 7. Drain the potatoes and return them to the pot. Add butter, milk, and salt, then mash until smooth and creamy.

Step 8. Cook the carrots in boiling water for 8–10 minutes until tender. Add the peas during the last 3 minutes of cooking.

Step 9. Drain the vegetables and toss with butter and black pepper.

Step 10. Remove the chicken from the oven and allow it to rest for 5 minutes.

Step 11. Serve the BBQ chicken drumsticks with creamy mashed potatoes, vegetables, and a drizzle of gravy if desired.

Storage and Reheating Tips

Store leftover chicken, mashed potatoes, and vegetables in separate airtight containers in the refrigerator for up to 4 days.

Freeze cooked chicken drumsticks for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat chicken in a 350°F (175°C) oven for 10–15 minutes or until heated through.

Reheat mashed potatoes with a splash of milk in the microwave or on the stovetop, stirring occasionally to restore creaminess.

Vegetables can be reheated in the microwave for 1–2 minutes or sautéed briefly in a skillet.