Honey Baked Chicken Drumsticks
Updated Oct. 10, 2023
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 2tablespoons apple cider vinegar
- 1tablespoon soy sauce
- 2teaspoons ground ginger
- 1½teaspoons onion powder
- 6tablespoons honey, preferably clover
- Coarse kosher salt and black pepper
- 8skin-on chicken drumsticks (about 2½ pounds)
- 1pound root vegetables (any mix of carrots, parsnips and potatoes), cut into 1½-inch pieces
- 4tablespoons unsalted butter, cut into pieces
- 2large scallions, thinly sliced crosswise
Nutritional analysis per serving (4 servings)
511 calories; 28 grams fat; 11 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 45 grams carbohydrates; 6 grams dietary fiber; 26 grams sugars; 22 grams protein; 1108 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, stir together the olive oil, vinegar, soy sauce, ground ginger, onion powder, 4 tablespoons honey, 2 teaspoons salt and 1 teaspoon pepper. Add the chicken and turn to coat. If you have the time, cover and refrigerate for 1 to 24 hours.
- Step 2
Heat the oven to 425 degrees.
- Step 3
Pour the chicken and all of its marinade into a 13-by-9-inch baking pan (preferably metal). Add the root vegetables and toss to coat in the marinade, then spread the chicken and vegetables in a snug but single layer. Roast for 30 minutes.
- Step 4
Remove the pan from the oven and turn up the heat to 450 degrees. Turn the chicken and vegetables in the pan juices, then drizzle all over with the remaining 2 tablespoons honey and top with the butter. Continue roasting until the pan sauce is sticky and the chicken and vegetables are browned, 10 to 15 minutes.
- Step 5
To serve, tilt the pan to collect the sauce in one corner, then spoon it over the chicken and vegetables to make them glossy. Scatter over the scallions and serve directly from the pan.
Private Notes
Comments
Can this be made with chicken thighs, instead of drumsticks?
Very hard to clean pan, recommend using foil.
What about thighs or whole leg to use instead of just drum stick
What am I doing wrong? I am doubling the vegetables, using a few more drumsticks but am laying it one layer on the bottom of broiler pan. I cut the potatoes in small pieces but after 35 min on 425 and 25 min in 450, my potatoes are still not cooked????? Sauce is delicious but not sticky. I dried each drumstick with a paper towel before putting it in the marinade.
Having made this, here’s my suggestions. Double the drumsticks and the sauce, put the drumsticks in one pan, and the vegetables in another. BUT, before you layer them in the pans, heat up the sauce to almost boiling. I would do this by putting the drumsticks in one, heating up the sauce in another, and then pouring 1/2 on the drumsticks, and tossing the vegetables in the remaining sauce. My husband liked it just as cooked.
I made this with legs and thighs, but did not add the root vegetables. Marinated for one hour; the next time I make this I will marinate overnight for more flavor. I added about 1/4 tsp dried red pepper flakes to the marinade for some extra zing. Watch your oven...I baked this at 400 for first 30 minutes and turned it down to 375 for the last 15.