Honey Garlic Chicken Drumsticks with Corn Rice and Buttered Corn on the Cob

Instructions

Step 1. Preheat the oven to 400°F (200°C).

Step 2. In a bowl, whisk together the olive oil, minced garlic, honey, soy sauce, ketchup, paprika, garlic powder, onion powder, salt, and black pepper.

Step 3. Add the chicken drumsticks and coat thoroughly with the honey garlic mixture.

Step 4. Arrange the drumsticks on a parchment-lined baking sheet and reserve any remaining marinade.

Step 5. Bake for 35 to 40 minutes, turning once halfway through cooking.

Step 6. During the last 10 minutes, brush the drumsticks with the reserved marinade and continue baking until glossy and caramelized.

Step 7. Meanwhile, bring a large pot of water to a boil and cook the corn on the cob for 8 to 10 minutes until tender.

Step 8. Drain the corn and toss with butter, salt, and parsley. Keep warm.

Step 9. Melt butter in a skillet over medium heat.

Step 10. Add the garlic and cook for 30 seconds until fragrant.

Step 11. Stir in the corn kernels and cook for 2 minutes.

Step 12. Add the cooked rice, soy sauce, salt, and black pepper. Stir-fry for 3 to 4 minutes until heated through.

Step 13. Mix in the green onions and parsley.

Step 14. Spoon the corn rice onto serving plates.

Step 15. Arrange the honey garlic chicken drumsticks alongside the rice.

Step 16. Add the buttered corn on the cob and garnish everything with fresh parsley before serving.

Storage and Reheating Tips

Store leftover chicken, rice, and corn 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 rice in a skillet or microwave with a splash of water to maintain moisture.

Corn on the cob can be reheated in the microwave or wrapped in foil and warmed in the oven.

The chicken and rice can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.