Instructions:
step 1 Preheat oven to 400°F (200°C). Line a baking dish with foil or lightly grease it.
step 2 In a large bowl, mix olive oil, lemon juice, parsley, garlic powder, onion powder, thyme, paprika, salt, and pepper. Toss chicken drumsticks in the marinade to coat well.
step 3 Arrange drumsticks in the baking dish and roast for 35-45 minutes, turning halfway, until golden and cooked through (internal temp 165°F).
step 4 While the chicken bakes, bring chicken broth or water to a boil. Add rice, butter, and a pinch of salt. Cover, reduce heat, and simmer for 15-18 minutes until fluffy.
step 5 In a small saucepan, heat corn with butter over medium heat. Cook for 5-7 minutes until heated through. Season with salt and pepper.
step 6 Serve chicken drumsticks over rice with a side of buttered corn. Spoon pan juices over the rice for extra flavor.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat chicken in the oven at 350°F (175°C) or microwave. Reheat rice and corn in the microwave with a splash of water or butter to restore moisture.
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