Herb Glazed Chicken Drumsticks with Rice & Broccoli

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. Pat the chicken drumsticks dry with paper towels.

Step 3. In a large bowl, combine olive oil, garlic powder, onion powder, paprika, parsley, oregano, thyme, salt, black pepper, honey, and lemon juice.

Step 4. Add the drumsticks and toss until evenly coated with the herb glaze.

Step 5. Arrange the drumsticks on a parchment-lined baking sheet.

Step 6. Roast for 35–40 minutes, turning once halfway through cooking, until golden brown and the internal temperature reaches 165°F (74°C).

Step 7. While the chicken cooks, rinse the rice under cold water until the water runs clear.

Step 8. Bring the chicken broth or water and salt to a boil in a medium saucepan.

Step 9. Add the rice, reduce the heat to low, cover, and cook for 15–18 minutes until the liquid is absorbed.

Step 10. Remove the rice from the heat, stir in the butter, and let stand covered for 5 minutes before fluffing with a fork.

Step 11. Steam or boil the broccoli florets for 4–5 minutes until tender-crisp.

Step 12. Drain the broccoli and toss with butter, 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, broccoli, and chicken drumsticks on serving plates.

Step 15. Spoon any juices from the baking sheet over the chicken.

Step 16. 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 10–15 minutes or until heated through.

Warm the rice in the microwave with a splash of water to restore moisture.

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.