Instructions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. Pat the chicken drumsticks dry and season with salt, black pepper, garlic powder, and paprika.
Step 3. Place the drumsticks on a baking sheet lined with parchment paper.
Step 4. Roast for 35 to 40 minutes, turning once halfway through cooking.
Step 5. While the chicken roasts, place the potatoes in a large pot and cover with salted water.
Step 6. Bring to a boil and cook for 15 to 20 minutes until fork-tender.
Step 7. Drain the potatoes and return them to the pot.
Step 8. Add butter, milk, salt, and black pepper, then mash until smooth and creamy. Cover and keep warm.
Step 9. Steam the broccoli, carrots, and corn for 6 to 8 minutes until tender.
Step 10. Toss the vegetables with butter and salt and keep warm.
Step 11. In a saucepan over medium heat, melt the butter and sauté the minced garlic for 30 seconds.
Step 12. Stir in the honey, soy sauce, and apple cider vinegar.
Step 13. Simmer for 2 to 3 minutes until slightly thickened.
Step 14. Remove the chicken from the oven and brush generously with the honey garlic glaze.
Step 15. Return the chicken to the oven for 5 minutes until glossy and caramelized.
Step 16. Arrange the mashed potatoes and mixed vegetables on serving plates.
Step 17. Place the glazed chicken drumsticks alongside the potatoes.
Step 18. Spoon any remaining glaze over the chicken.
Step 19. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, mashed potatoes, and vegetables separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 350°F (175°C) oven for 10 to 15 minutes or until heated through.
Warm the mashed potatoes with a splash of milk to restore their creamy texture.
Reheat the vegetables gently in the microwave or on the stovetop until warmed through.
Freeze cooked chicken for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
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