Instructions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. Pat the chicken drumsticks dry and season with salt, black pepper, garlic powder, and paprika.
Step 3. Heat olive oil in a large oven-safe skillet over medium-high heat and sear the drumsticks for 2–3 minutes per side until lightly browned.
Step 4. In a small bowl, whisk together the honey, soy sauce, Dijon mustard, and minced garlic.
Step 5. Pour the honey glaze over the chicken and turn the drumsticks to coat evenly.
Step 6. Transfer the skillet to the oven and bake for 30–35 minutes, basting with the glaze halfway through cooking.
Step 7. While the chicken bakes, place the potatoes in a large pot and cover with cold water.
Step 8. Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender.
Step 9. Drain the potatoes and return them to the pot.
Step 10. Add 4 tablespoons butter, milk, salt, and black pepper, then mash until smooth and creamy.
Step 11. In a saucepan, cook the carrots in a small amount of water for 8–10 minutes until tender.
Step 12. Add the corn and peas and cook for an additional 3–4 minutes.
Step 13. Drain any excess liquid and stir in 1 tablespoon butter.
Step 14. Remove the chicken from the oven and spoon the glaze over the drumsticks.
Step 15. Serve the honey glazed chicken alongside the mashed potatoes and mixed vegetables.
Step 16. Garnish with chopped fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Keep the mashed potatoes, vegetables, and chicken in separate containers when possible.
Reheat the chicken in a 350°F (175°C) oven for 10–15 minutes or until heated through.
Mashed potatoes can be reheated in the microwave with a splash of milk to restore creaminess.
Freeze cooked chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.
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