Honey Garlic Chicken Drumsticks with Rice and Creamed Corn

Instructions

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

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

Step 3. Season the drumsticks with paprika, garlic powder, onion powder, salt, and black pepper.

Step 4. Heat the olive oil in an oven-safe skillet over medium-high heat and brown the drumsticks on all sides for 4–5 minutes.

Step 5. Transfer the skillet to the oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 6. While the chicken cooks, combine honey, soy sauce, garlic, butter, and apple cider vinegar in a small saucepan.

Step 7. Simmer the glaze over medium heat for 3–4 minutes until slightly thickened.

Step 8. Remove the chicken from the oven and brush generously with the honey garlic glaze.

Step 9. Return the chicken to the oven for 5 minutes to caramelize the glaze.

Step 10. For the rice, bring the chicken broth, butter, garlic powder, and salt to a boil in a saucepan.

Step 11. Add the rice, reduce the heat to low, cover, and cook for 18 minutes or until the liquid is absorbed.

Step 12. Remove the rice from the heat, let it stand for 5 minutes, then fluff with a fork and stir in the parsley.

Step 13. For the creamed corn, melt the butter in a skillet over medium heat.

Step 14. Add the corn and cook for 3–4 minutes. Stir in the heavy cream, salt, and black pepper, then simmer for 2–3 minutes.

Step 15. Arrange the rice, creamed corn, and glazed chicken drumsticks on serving plates and spoon any remaining glaze over the chicken before serving.

Storage and Reheating Tips

Store leftover chicken, rice, and creamed corn in separate airtight containers in the refrigerator for up to 4 days.

Reheat the chicken in a 350°F (175°C) oven for 10–15 minutes or until heated through.

Reheat the rice with a splash of water in the microwave or on the stovetop to restore moisture.

Warm the creamed corn gently over low heat, stirring occasionally.

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