Honey Garlic Chicken 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, and salt. 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 400°F (200°C).

Step 4: Pat the chicken drumsticks dry with paper towels. Season with salt, pepper, paprika, garlic powder, and onion powder.

Step 5: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the drumsticks for 2–3 minutes per side until lightly browned.

Step 6: 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 7: While the chicken bakes, combine honey, soy sauce, garlic, ketchup, and apple cider vinegar in a small saucepan.

Step 8: Mix the cornstarch and water together in a small bowl, then stir into the glaze mixture.

Step 9: Simmer the glaze over medium heat for 3–5 minutes, stirring frequently, until thickened.

Step 10: Remove the chicken from the oven and brush generously with the honey garlic glaze.

Step 11: Return the chicken to the oven for 5 minutes to caramelize the glaze.

Step 12: In a large bowl, combine the lettuce, cucumber, tomatoes, red onion, bell pepper, and parsley.

Step 13: Whisk together the olive oil, lemon juice, salt, and pepper, then drizzle over the salad and toss gently.

Step 14: Serve the glazed chicken alongside a mound of rice and the 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 350°F (175°C) oven for 10–15 minutes or until heated through.

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

The salad is best enjoyed fresh, but undressed vegetables can be stored in the refrigerator for up to 2 days.

Extra honey garlic glaze can be refrigerated in a sealed container for up to 1 week and used on other meats or vegetables.