Honey Garlic Roast Chicken with Rice & Avocado Salad

Instructions

Step 1: Preheat your oven to 400°F. Pat the chicken drumsticks dry with paper towels to help them crisp up beautifully.

Step 2: In a small bowl, whisk together the honey, minced garlic, soy sauce, and olive oil until well combined.

Step 3: Place the drumsticks on a baking sheet lined with foil. Season with salt and black pepper, then brush generously with the honey garlic mixture, coating all sides.

Step 4: Roast in the preheated oven for 25-30 minutes, basting halfway through with the glaze. The chicken is done when the skin is caramelized and the internal temperature reaches 165°F.

Step 5: While the chicken roasts, prepare your salad by tossing the lettuce, cucumber slices, red onion, and cherry tomatoes in a large bowl.

Step 6: Gently arrange the avocado slices on top of the salad. Drizzle with lemon juice or your favorite light dressing if desired.

Step 7: Arrange the cooked white rice on your serving plate, then top with the roasted honey garlic chicken. Place the fresh salad alongside for a complete, balanced meal.

Storage and Reheating Tips

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Keep the salad components separate to prevent wilting, adding dressing only when ready to serve.

To reheat, place the chicken on a baking sheet and warm at 350°F for about 10 minutes until heated through. You can also microwave it for 1-2 minutes, though the oven method keeps the skin crispier.

Reheat the rice gently in the microwave with a splash of water, stirring occasionally. The salad is best enjoyed fresh, so prepare it just before serving your reheated chicken.