Honey-Roasted Chicken Drumsticks with Carrots
By Jessica RudolphPublished on January 2, 2024
Time
45 Minutes
Yield
Serves 4
Ingredients
1 pound carrots, peeled and halved crosswise, thicker pieces halved lengthwise2 tablespoons unsalted butter, melted1¾ teaspoons table salt, divided¾ teaspoon pepper, divided¼ cup honey 2 tablespoons Worcestershire sauce 5 teaspoons cider vinegar, divided2 garlic cloves, minced1 teaspoon smoked paprika 3 pounds chicken drumsticks, trimmed
Before You Begin
For a heartier meal, serve with a salad, rice pilaf, or buttered noodles.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Toss carrots, butter, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl, then arrange in single layer on half of prepared sheet.
- Whisk honey, Worcestershire, 1 tablespoon vinegar, garlic, and paprika together in small saucepan. Pat chicken dry with paper towels and sprinkle with remaining 1¼ teaspoons salt and ½ teaspoon pepper. Toss chicken with 2 tablespoons honey mixture in now-empty bowl, then arrange on empty half of prepared sheet. Roast for 20 minutes.
- Bring remaining honey mixture to boil over medium-high heat and cook until reduced to 3 tablespoons, about 3 minutes. Brush chicken with glaze and continue to roast until chicken registers at least 175 degrees and carrots are tender, about 10 minutes. Remove chicken and carrots from sheet. Stir remaining 2 teaspoons vinegar into drippings. Spoon drippings over chicken and carrots and serve.
Time
45 MinutesYield
Serves 4Ingredients
1 pound carrots, peeled and halved crosswise, thicker pieces halved lengthwise
2 tablespoons unsalted butter, melted
1¾ teaspoons table salt, divided
¾ teaspoon pepper, divided
¼ cup honey
2 tablespoons Worcestershire sauce
5 teaspoons cider vinegar, divided
2 garlic cloves, minced
1 teaspoon smoked paprika
3 pounds chicken drumsticks, trimmed
Ingredients
1 pound carrots, peeled and halved crosswise, thicker pieces halved lengthwise
2 tablespoons unsalted butter, melted
1¾ teaspoons table salt, divided
¾ teaspoon pepper, divided
¼ cup honey
2 tablespoons Worcestershire sauce
5 teaspoons cider vinegar, divided
2 garlic cloves, minced
1 teaspoon smoked paprika
3 pounds chicken drumsticks, trimmed
Ingredients
1 pound carrots, peeled and halved crosswise, thicker pieces halved lengthwise
2 tablespoons unsalted butter, melted
1¾ teaspoons table salt, divided
¾ teaspoon pepper, divided
¼ cup honey
2 tablespoons Worcestershire sauce
5 teaspoons cider vinegar, divided
2 garlic cloves, minced
1 teaspoon smoked paprika
3 pounds chicken drumsticks, trimmed
Why This Recipe Works
Honey and Worcestershire sauce made a sticky-sweet yet savory glaze for kid-friendly roasted drumsticks.
Before You Begin
For a heartier meal, serve with a salad, rice pilaf, or buttered noodles.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Toss carrots, butter, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl, then arrange in single layer on half of prepared sheet.
- Whisk honey, Worcestershire, 1 tablespoon vinegar, garlic, and paprika together in small saucepan. Pat chicken dry with paper towels and sprinkle with remaining 1¼ teaspoons salt and ½ teaspoon pepper. Toss chicken with 2 tablespoons honey mixture in now-empty bowl, then arrange on empty half of prepared sheet. Roast for 20 minutes.
- Bring remaining honey mixture to boil over medium-high heat and cook until reduced to 3 tablespoons, about 3 minutes. Brush chicken with glaze and continue to roast until chicken registers at least 175 degrees and carrots are tender, about 10 minutes. Remove chicken and carrots from sheet. Stir remaining 2 teaspoons vinegar into drippings. Spoon drippings over chicken and carrots and serve.
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