Instructions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. In a large bowl, combine olive oil, garlic powder, onion powder, parsley, thyme, paprika, salt, black pepper, minced garlic, and lemon juice.
Step 3. Add the chicken drumsticks and coat evenly with the seasoning mixture.
Step 4. Arrange the drumsticks on a parchment-lined baking sheet.
Step 5. Roast for 35–40 minutes, turning once halfway through cooking, until golden brown and the internal temperature reaches 165°F (74°C).
Step 6. While the chicken cooks, rinse the rice under cold water until the water runs clear.
Step 7. In a saucepan, combine the rice, chicken broth, salt, and butter.
Step 8. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes.
Step 9. Remove the rice from the heat and let it stand, covered, for 5 minutes.
Step 10. Fluff the rice with a fork before serving.
Step 11. Steam or boil the broccoli florets for 4–5 minutes until tender-crisp.
Step 12. Toss the broccoli with olive oil, garlic powder, salt, and black pepper.
Step 13. Remove the chicken from the oven and allow it to rest for 5 minutes.
Step 14. Arrange the rice on serving plates.
Step 15. Add the roasted chicken drumsticks and broccoli alongside the rice.
Step 16. Spoon any pan juices over the chicken for extra flavor.
Step 17. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, rice, and broccoli in separate airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 375°F (190°C) oven for 10–12 minutes or until heated through.
Add a splash of water when reheating rice to keep it moist.
Broccoli can be reheated in the microwave or quickly sautéed in a skillet.
Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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