Honey Garlic Chicken Drumsticks with Rice and Garden Salad

Instructions

Step 1: Rinse the rice under cold water until the water runs clear.

Step 2: In a saucepan, combine the rice, water, salt, and butter. Bring to a boil, reduce the heat to low, cover, and cook for 18–20 minutes. Remove from heat and let stand for 5 minutes before fluffing with a fork.

Step 3: Preheat the oven to 425°F (220°C).

Step 4: Pat the chicken drumsticks dry with paper towels and place them in a large bowl.

Step 5: Season the drumsticks with olive oil, paprika, garlic powder, onion powder, salt, and black pepper. Toss until evenly coated.

Step 6: Arrange the drumsticks on a parchment-lined baking sheet.

Step 7: Roast for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 8: While the chicken cooks, combine the honey, soy sauce, garlic, ketchup, and lemon juice in a small saucepan.

Step 9: Mix the cornstarch and water together in a small bowl and stir into the glaze mixture.

Step 10: Simmer over medium heat for 3–4 minutes until slightly thickened.

Step 11: During the last 10 minutes of cooking, brush the chicken generously with the honey garlic glaze.

Step 12: Return the chicken to the oven and continue roasting until glossy and caramelized.

Step 13: In a large bowl, combine the lettuce, cucumber, tomatoes, and red onion.

Step 14: Whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper to make the dressing.

Step 15: Drizzle the dressing over the salad and toss gently to combine.

Step 16: Allow the chicken to rest for 5 minutes before serving.

Step 17: Serve the honey garlic chicken drumsticks alongside the fluffy rice and fresh garden salad.

Storage and Reheating Tips

Store leftover chicken, rice, and salad separately in 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 in an air fryer for 5–7 minutes until heated through.

Rice can be reheated in the microwave with a splash of water to restore moisture.

Store the salad and dressing separately to maintain freshness and crispness.

The chicken and rice can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.