Instructions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. Pat the chicken drumsticks dry with paper towels.
Step 3. In a small bowl, combine paprika, garlic powder, onion powder, thyme, salt, and black pepper.
Step 4. Rub the drumsticks with olive oil and coat evenly with the seasoning mixture.
Step 5. Arrange the drumsticks on a baking sheet lined with parchment paper.
Step 6. Roast for 30–35 minutes, turning once halfway through cooking.
Step 7. While the chicken cooks, combine honey, soy sauce, garlic, butter, and lemon juice in a small saucepan.
Step 8. Simmer over medium heat for 3–4 minutes until slightly thickened.
Step 9. Brush the chicken generously with the glaze and return to the oven for 5–7 minutes until glossy and caramelized.
Step 10. Heat 1 tablespoon olive oil in a skillet over medium heat and add the zucchini slices.
Step 11. Season with garlic powder, salt, and black pepper, then cook for 4–5 minutes per side until golden and tender.
Step 12. Remove the zucchini and set aside.
Step 13. In the same skillet, heat 1 tablespoon olive oil and sauté the sliced garlic for 30 seconds.
Step 14. Add the spinach and cook, stirring frequently, until wilted, about 2–3 minutes.
Step 15. Season the spinach with salt and black pepper.
Step 16. Arrange the glazed chicken drumsticks, sautéed zucchini, and garlic spinach on serving plates.
Step 17. Drizzle any remaining glaze over the chicken and serve immediately.
Storage and Reheating Tips
Store the chicken, spinach, and zucchini 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.
Warm the vegetables in a skillet over medium heat or in the microwave until hot.
For best texture, avoid overcooking the spinach during reheating.
The chicken can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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