Instructions
Step 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a roasting pan.
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 evenly with the glaze mixture.
Step 4. Arrange the drumsticks on the prepared baking sheet and bake for 35–40 minutes, turning once halfway through cooking.
Step 5. Brush the chicken with any remaining glaze during the final 10 minutes of baking for a shiny, caramelized finish.
Step 6. While the chicken cooks, bring the chicken broth to a boil in a medium saucepan.
Step 7. Add the rice, reduce the heat to low, cover, and simmer for 18–20 minutes until the rice is tender and the liquid has been absorbed.
Step 8. Stir in the butter, spinach, cabbage, carrots, green onions, garlic powder, salt, and black pepper.
Step 9. Cook for 2–3 minutes, stirring gently, until the vegetables are slightly softened.
Step 10. Stir in the chopped parsley and fluff the rice with a fork.
Step 11. In a large bowl, combine the corn, cabbage, and shredded carrots.
Step 12. In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, honey, salt, and black pepper.
Step 13. Pour the dressing over the corn mixture and toss until evenly coated.
Step 14. Refrigerate the slaw until ready to serve.
Step 15. Arrange the vegetable rice, creamy corn slaw, and honey glazed chicken drumsticks on serving plates.
Step 16. Garnish with additional parsley if desired and serve immediately.
Storage and Reheating Tips
Store leftover chicken, vegetable rice, and corn 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 water to restore moisture.
The corn slaw is best enjoyed within 2 days and should be served chilled.
Do not freeze the slaw, as the dressing may separate after thawing.
Cooked chicken and rice can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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