Honey Glazed Chicken Drumsticks with Mashed Potatoes & Buttered Carrots

Instructions

Step 1: Preheat your oven to 400°F. Pat the chicken drumsticks dry with paper towels and season generously with salt, black pepper, and paprika.

Step 2: In a small bowl, whisk together honey, soy sauce, and minced garlic to create your glaze.

Step 3: Heat a large oven-safe skillet over medium-high heat. Sear the drumsticks for 3-4 minutes per side until golden brown.

Step 4: Pour the honey glaze over the drumsticks, turning to coat all sides. Transfer the skillet to the oven and bake for 25-30 minutes until cooked through and sticky.

Step 5: While the chicken cooks, boil the cubed potatoes in salted water for 12-15 minutes until fork-tender. Drain and mash with butter, milk or cream, salt, and pepper until creamy.

Step 6: In another pot, boil the baby carrots for 8-10 minutes until tender. Drain and toss with a drizzle of butter, salt, and pepper.

Step 7: Fold the corn kernels into the mashed potatoes for a pop of color and sweetness.

Step 8: Plate the drumsticks with the mashed potato and corn mixture on one side, arrange the buttered carrots on the other, and spoon extra glaze over everything. Garnish generously with fresh parsley.

Storage and Reheating Tips

Store leftover drumsticks and vegetables separately in airtight containers in the refrigerator for up to 3 days. Keep the sauce in its own container to prevent the mashed potatoes from becoming soggy.

To reheat, place the drumsticks on a baking sheet at 350°F for about 10 minutes until warmed through. Gently warm the mashed potatoes in the microwave or on the stovetop with a splash of milk to restore creaminess.

This dish also freezes beautifully for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.