Honey Glazed Chicken Drumsticks with Creamy Vegetable Rice, Buttered Corn and Carrot Slaw

Instructions

Step 1. Preheat the oven to 400°F (200°C). Line a baking sheet or roasting pan with parchment paper.

Step 2. In a bowl, whisk together olive oil, honey, soy sauce, Dijon mustard, garlic, paprika, onion powder, salt, and black pepper.

Step 3. Coat the chicken drumsticks thoroughly with the glaze mixture and arrange them on the prepared baking sheet.

Step 4. Bake for 35–40 minutes, turning once halfway through cooking, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

Step 5. Brush the drumsticks with any remaining glaze during the last 10 minutes of baking.

Step 6. Meanwhile, bring the chicken broth to a boil in a saucepan. Add the rice, reduce the heat to low, cover, and cook for 18–20 minutes until tender.

Step 7. Stir butter, spinach, corn, peas, shredded carrots, garlic powder, salt, and black pepper into the cooked rice.

Step 8. Add the heavy cream and Parmesan cheese, stirring until creamy and well combined. Keep warm.

Step 9. For the buttered corn, melt butter in a skillet over medium heat. Add the corn, salt, and pepper, and cook for 3–4 minutes. Stir in parsley.

Step 10. In a bowl, combine shredded carrots, cabbage, and green onions.

Step 11. In a small bowl, whisk together mayonnaise, lemon juice, honey, salt, and black pepper. Pour over the vegetables and toss until evenly coated.

Step 12. Let the slaw chill for 10 minutes before serving.

Step 13. Plate the creamy vegetable rice, buttered corn, carrot slaw, and honey glazed chicken drumsticks.

Step 14. Garnish the chicken and rice with fresh parsley and serve immediately.

Storage and Reheating Tips

Store leftover chicken, rice, corn, and slaw 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.

Reheat the rice with a splash of broth or milk to restore its creamy texture.

Warm the buttered corn in a skillet or microwave until heated through.

The carrot slaw is best enjoyed within 2 days and should be served cold.

Freeze the cooked chicken and rice for up to 2 months. Thaw overnight in the refrigerator before reheating.