Instructions:
step 1 Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
step 2 In a small bowl, mix olive oil, minced garlic, thyme, rosemary, parsley, paprika, salt, and pepper.
step 3 Pat chicken drumsticks dry with paper towels. Rub the herb mixture all over the drumsticks.
step 4 Place drumsticks on the prepared baking sheet. Roast for 35-40 minutes, turning halfway through, until golden and cooked through (internal temperature of 165°F).
step 5 While the chicken roasts, bring 2 cups of water or chicken broth to a boil in a medium saucepan. Stir in brown rice, reduce heat to low, cover, and simmer for 40-45 minutes or until tender. Fluff with a fork.
step 6 Steam broccoli florets over boiling water for 4-5 minutes until bright green and tender-crisp. Season with salt to taste.
step 7 Serve the herb-roasted drumsticks over brown rice with steamed broccoli on the side.
Storage and Reheating Tips:
Store leftovers in separate airtight containers in the refrigerator for up to 4 days. Reheat chicken in the oven at 350°F (175°C) until warmed through. Microwave rice and broccoli with a splash of water to maintain moisture.
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